Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Chicken and Corn Soup

Ingredients
1 Large Onion (finely chopped)
1 Red Pepper (cored, de seeded and finely diced)
175g Sweetcorn
250g Cooked Chicken
750ml Chicken Stock
625g Potatoes (peeled and diced)
25g Plain Flour
450ml Milk
Salt and Pepper
1 Knob of Butter
Small Handful Chopped Fresh Parsley (roughly chopped)
A Baguette (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in the pan then cook the onion, pepper and potatoes over a medium heat for 5 minutes until soft but not coloured, stirring occasionally, turn down the heat and add in the flour and keep stirring for 1 minute.
2. Next add in the stock and bring to the boil, cover and cook for ten minutes, add in the chicken, sweetcorn and milk then season to taste, throw in the parsley and stir, cover and cook for another 10 minutes (at this point the potatoes should be cooked through)
3. Adjust the seasoning if necessary then serve with a not hot crusty baguette.
   

Serves 4

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

Serves 4

Mexican Chicken

Ingredients
250g Chicken Breasts (pieces and fillets will do but always seem poorer quality)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
1 Bag Tortilla Chips
1 Small Carton of Soured Cream
Any Vegetables you want to bulk out if you need.
250g Rice (any rice but pudding rice)
Chilli powder
Oregano (not necessary but adds more flavour)
Olive Oil (any will do, sunflower, vegetable etc.)
Salt

Equipment
1 Large Frying pan/Wok
1 Large pan
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping board
1 Colander

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and heating the large pan which should be 2/3rds full of water with a generous sprinkle of salt in.
2. Cut the onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks and then the chicken into bite size pieces.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!) and a sprinkle of oregano if you have it.
5. Bring to a light simmer and now add your rice to the salted water, cook to packet instructions, usually 10-15 minutes but al lot longer for brown.
6. Bring a kettle of water to the boil to wash the rice, when the rice is done, tip into a colander and wash.
7. Serve the rice and a portion of the chicken mixture, add a hand full of tortilla chips and a dollop of soured cream at the side.

Serves 4

Fajitas

Ingredients
2 Chicken breast cut into strips
1 Large Red Onion
1 Green or Orange Pepper
1 Lime
1 Pack of Fajitas (usually these come in 8's this recipe uses 4)
Chilli powder
Oregano
A Dash of Oil
Salad to serve with

Equipment
1 Wok/Large Frying Pan
1 SHARP Knife
1 Chopping Board
1 Wooden/Plastic Spatula
1 Lemon Zester/Juicer
1 Serving Spoon

The Good Bit

1. Heat the oil in the wok/frying pan, whilst doing this cut the onion and pepper into strips 1/2cm wide, collect the zest from the lime (do this before cutting it as it is easier) then juice the lime.
2. Place the onion, peppers, chicken, lime zest and juice, 1 teaspoon chili powder and a sprinkle of oregano in your pan and mix well.
3. Leave this to cook well for about 15 Minutes stirring occasionally until the chicken has begun to brown.
4. Just before serving warm the fajitas through according to packet instructions (couple of minutes in an oven of 30 seconds or so in a microwave)
5. I like to place 2 spoonfuls of the chicken mixture into the fajitas and then fold the 2 sides in first and then fold up from the bottom, serve on your plate with salad.

Serves 2 (use another 2 chicken breast and double up on the veg if you want to serve 4)

Mexican Chicken Tower

Ingredients
250g Chicken Breasts cut into bite size pieces (or for the veggie option 250g mixed veg/beans)
125g Bag of Ready Grated Mature Cheddar Cheese (or grate your own)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
4 Ready Made Tortillas (usually come in 8's so if you have 4 left from the fajitas,bonus!)
Chilli powder
Olive Oil (any will do, sunflower, vegetable etc.)
Salad Leaves and spring onions (or thinly sliced onion rings) and soured cream (optional) to serve.

Equipment
1 Large Frying pan/Wok
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping Board
1 Oven Proof Dish (large enough for a tortilla to lay in and 2-3inch deep)

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and preheat your oven to 180C/350F/ gas mark 4
   
2. Cut the large onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!)
   
5. Bring to a simmer and leave for 10 minutes. Now to prepare the tower!
6. Lightly grease an oven proof dish and place a tortilla on the bottom, spread over 1/3 of the chicken mix and sprinkle with 1/4 of the grated cheese, continue this patter (tortilla, chicken, cheese) and top it off with your 4th tortilla and the remainder of your cheese.
   
7. Place in the oven for 10 minutes, until the cheese has melted and begun to brown, grab yourself a drink, you'll be impressed when this comes out! Prepare your lettuce, onions and anything else you want to serve up
   
8. Cut the tower into 1/4's and serve with the lettuce and onion rings/spring onions, again to keep things cool you could always serve with a dollop of soured cream.
   

Serves 4

Chicken Fricassee

Ingredients
4 Chicken Breasts
1 Large Onion
2 Carrots
2 Sticks Celery
100g Frozen Peas
4 Egg Yolks
Handful Chopped Parsley
Splash of Olive Oil
1 Tablespoon Flour
250g Long Grain Rice
600ml Water
2 Chicken Stock Cubes
1 Lemon

Equipment
1 SHARP Knife
1 Zester/Juicer
1 Chopping Board
1 Large Frying pan
1 Large pan

The Good Bit

1. Heat a splash of oil in your frying pan and fry the chicken breasts until they are golden on both sides (You can cut your chicken into chunks before you start if you like) take out of the pan and leave to cool.
2. Bring to the boil 2/3rds of a pan of salted water for your rice, whilst waiting for this to happen chop the onion, celery and carrot into small (pea size) cubes, heat all this in the frying pan until the onion begins to go golden, add the rice to the water
   
3. Once golden add the 2 spoonfuls of flour and fry quickly for a minute keeping stirring, now add the 600ml of water and the 2 crumbled stock cubes and the zest from the lemon, keep stirring until it simmers, leave for 4-5mins.
4. Add the frozen peas and plenty of seasoning and cook for another 2 minutes, whilst this is cooking beat the egg yolks then stir in the lemon juice.
5. Turn your heat right down on the frying pan now and add the egg mixture and stir for a few more minutes until lovely and thick, then add the chopped parsley and stir again.
6. Serve the lemon fricassee onto a bed of rice then top with your chicken breast (alternatively if you cut your breast into chunks, add this at the end to the lemon mixture and warm through for a few minutes then serve all together, I think the chicken comes out better this way)

Serves 4