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

Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4

Simple Chow Mein

Ingredients
250g Cooked Chicken Cut Into Strips (supermarkets do flavoured packets that are ideal)
1 Large Onion (finely chopped)
1 Red Pepper (finely chopped)
200g Mange tout or Sugar Snap Peas (halved lengthways)
200g Bean sprouts
200g Noodles
A Splash of Olive Oil
Dark Soy Sauce
1 Jar Sweet Chilli Sauce

Equipment
1 Sharp Knife
A Chopping Board
1 Large Wok
1 Spatula
A Large Pan of Boiling Water
1 Wooden Spoon

The Good Bit

1. Heat the oil in the wok then add the onion and pepper and stir fry until the onion turns golden, add the chicken and heat a while longer whilst you cook the noodles.
2. Cook the noodles in the boiling water following packet instructions (usually 3-5 minutes if you keep the water boiling) With the wooden spoon, crush a strand of noodle against the side of the pan, if it splits easily the noodles are done! if not cook a little longer.
3. Add the bean sprouts and mange tout to the wok and fry for 1 minute (no longer, you want these to be crunchy)
4. Drain the water and add the noodles to the wok along with a good dollop of soy sauce (2 tablespoons or so) and a good dollop of sweet chilli sauce (again 2 tablespoons should do) stir in well and mix everything together and get it all coated in the sauce, cook for 2-3 minutes then serve. (bowls is a good idea but plates work, and if you have one of those pasta serving spoons they help too, otherwise, good luck, don't get too messy)
   

Serves 4

Thai Red or Green Curry

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Jar/Sachet Thai Red/Green Curry Paste (red is hotter, i'll be showing how to make your own at a latter date)
1 400g Can Coconut Milk
1 130g Can of Sweetcorn (drained)
250g Rice (anything but pudding)
A Splash of Olive Oil

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
a Spatula
1 Wooden Spoon
1 Colander

The Good Bit

1. Heat the oil in your frying pan and fill the large pan 2/3rds full with water, add salt and bring that to the boil.
2. Fry the chicken until it begins to brown on all sides, add the given amount of Thai green or red curry paste (usually 2-3 tablespoons, check the packet) and stir very well, then add the coconut milk and sweetcorn and brink to a low simmer, stirring occasionally.
3. Add the rice to the water and cook according to packet instructions (10-15 minutes), when you think the rice is done TRY it, if it's still a little hard cook a little longer. Pour the rice into a colander and rinse with a kettle full of boiling water.
4. Once the rice is done, serve in a ring on 4 plates and spoon in the red or green curry.

Serves 4

Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4

Chicken and Mushroom Noodles

Ingredients
4 Chicken Breasts (cut into bite size chunks)
1 Handful Spring/Salad Onions (sliced into 1cm strips)
200g Mushrooms (sliced)
1 Bottle Oyster Sauce
200ml Chicken Stock
200g Spinach Leaves (150g Salad Leaves if spinach is not available)
400g Egg Noodles
Olive Oil
1 Tablespoons Black Pepper Corns (crushed)

Equipment
1 Wok
1 Large Pan (2/3rds full with salted boiling water)
1 SHARP Knife
1 Chopping Board
Something to crush your pepper corns with (i use a piece of kitchen paper and the blade of my knife)

The Good Bit

1. Begin to cook the noodles to packet instructions (3-4 minutes) and meanwhile heat a little oil in the wok and cook the chicken until browned on all sides.
2. Add the mushrooms, onion and pepper corns and stir fry for 2 minutes, then add the oyster sauce, the stock and the spinach (or salad leaves) and cook for 2 minutes or until the leaves have wilted. (Don't cook for too long at this stage)
   
3. Whilst this is cooking, your noodles should be done, take them off the heat and drain (i use a colander for this but it's not necessary if you have lids for your pans)
4. Divide the noodles between 4 plates and dollop on some of the chicken mixture!

Serves 4

White Chicken Curry

Ingredients
2 Onions (thinly sliced)
8 Long Green Chillies (thinly sliced)
1 Inch Fresh Ginger (grated)
1 400g Can Coconut Milk
4 Chicken Breasts (cut into chunks)
1 Lime (juiced)
A Splash of Oil
A Pinch of Salt
What About Nan Bread or Rice to Serve? (250g of rice in a large pan, 2/3rds full of boiling salted water for 10-15 minutes and follow the packet instructions for warming up nan bread)

Equipment
1 Large Frying Pan/Wok
1 SHARP Knife
1 Chopping Board
1 Spatula
1 Juicer

The Good Bit

1. Heat the oil in the pan then add the onions and cook until they begin to go soft (3 minutes) do not let them colour!!!
2. Add in the chillies, ginger, a pinch of salt and the coconut milk and stir well before adding the chicken and bringing to the boil.
3. Gently simmer the dish for 30minutes stirring occasionally (after this time cut a piece of chicken in half with your spatula and look to make sure there are no pink bits left, it should be perfectly white) don't be afraid to add a little water to the sauce if it begins to burn to the sides of the pan.
4. Once cooked, remove from the heat, stir in the lime juice and serve.
   

Serves 4

Spicy Chicken Masala

Ingredients
4 Chicken Breasts
2 Lemons (juiced)
1 Inch Ginger (grated)
1 Teaspoon Dried chilli (flakes will do)
1 Teaspoon Brown Sugar
2 Tablespoons Clear Honey
A Good Handfulls Chopped Coriander
1 Fresh Green Chilli (finely chopped)
A Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
Paper Towel
1 Large Frying Pan (if you have no grill)

The Good Bit

1. Score the chicken breasts several times 1-2mm deep then wash and dry them with a little bit of paper towel and set them aside.
2. Mix the lemon juice, ginger (1 teaspoon of crushed garlic if you are aloud) dried chilli, sugar, honey and a pinch of salt and then place the chicken in this mixture for an hour.
3. Transfer the chicken to an oven proof dish, pour over the remaining sauce and add the coriander and the chopped green chilli, then place under a preheated grill (medium) for 15-20minutes or until the chicken is cooked through, or fry for 10 minutes on each side or until the chicken has browned off. For each method flip the chicken over a couple of times and try to recover it with whatever marinade you have left.
4. Serve COLD, this is wonderful with (cant believe I'm saying this) salad, or you could go with the old favourite, rice.

Serves 4

Roman Style Chicken

Ingredients
2 Red Onions (sliced)
2 Cloves Garlic (thinly chopped)
2 Yellow Peppers (cored, de seeded and sliced)
2 Red Peppers (cored, de seeded and sliced)
1/2 Teaspoon Dried Crushed Chillies
8 Boneless Chicken Thighs (or 4 small breasts)
100ml White Wine
Handful Fresh Basil (torn)
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Spatula

The Good Bit

1. Heat a good splash of oil in the frying pan and fry the onions, garlic, peppers and chillies over a gentle heat for 5 minutes.
2. Add the thighs pushing them down with the spatula to seal then flip them over and do the same with the other side, cooking for a further 5 minutes, until sealed on all sides.
3. Add the wine, bring to a simmer, cover and cook for 10 minutes. when done add the fresh basil and serve immediately.

Serves 4

Chicken and Mushroom

Ingredients
4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Large Frying Pan

The Good Bit

1. In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
2. Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
3. Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
4. Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.

Serves 4

Chicken + Pineapple

Ingredients
150g Cooked Chicken (sliced into chunks)
1 Onion (thinly chopped)
1 Spring Onion (sliced diagonally into inch long pieces)
1inch Fresh Ginger (sliced as thin as possible or grated)
1 Carrot (grated)
1 125g Can Pineapple
2 Tablespoons of Syrup (from the can)
1 Tablespoon Cornflour
1 Tablespoon Red Wine Vinegar
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula

The Good Bit

1. Fry the onion in the oil until it has gone clear, add the ginger, spring onion and carrot and stir fry for another minute.
2. Add in the chicken, pineapple, vinegar and pineapple syrup with a pinch of salt and mix till well blended.
3. Sprinkle in the cornflour and stir in until the mixture has thickened then serve, you can serve with a black bean sauce or rice if desired. This also goes well with duck!
   

Serves 4

Kung Po Chicken

Ingredients
250g Chicken Breast (chopped into chunks)
1 Egg (split and only the white used)
1 Green Pepper (cored, seeded and chopped into chunks)
1 Spring Onion (chopped diagonally into inch long chunks)
1 Fresh Ginger (grated or thinly sliced)
4 Dried Chillies or 1 teaspoon chilli powder (take the seeds out and cut thinly)
2 Tablespoons Yellow Bean Sauce
1 Teaspoon Sherry
125g Nuts (not salted, peanuts, walnuts, cashew or almond)
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Wok
1 Spatula
1 Large Pan 2/3rds full boiling salted water (for the rice)

The Good Bit

1. Get the rice on first then in the bowl mix in in this order the chicken, a pinch of salt, 1/3rd of the egg white and the cornflour.
2. Heat the chicken then in the wok until it browns, take out and set aside. Now stir fry the spring onion, ginger, chilli and pepper for about 1 minute then put the chicken back in along with the yellow bean sauce and sherry, stir well and cook for a further minute, lastly just before you serve up, chuck in the nuts.
   

Serves 4

Chicken Chop Suey

Ingredients
125g Chicken (chopped into chunks)
1 Onion (chopped thinly)
1 Carrot (julienne/grated)
1 Green Pepper (julienne/grated)
125g Bean Sprouts
1 Egg (split, white is all we need)
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
2-3 Tablespoons Chinese stock (or water)
1/2 Teaspoon Sugar
Pinch of Salt
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Glass
1 Mixing Bowl
1 Wok
1 Spatula

The Good Bit

1. Mix the cornflour into a paste in the glass with 3 teaspoons of water, then in the mixing bowl in this order mix in the chicken, a pinch of salt, 1/4 of the egg white and the paste you have just made.
2. Stir fry the chicken in a splash of oil until it is no longer pink, it should be white all over, take out of the woke and set aside. Add all the vegetables apart from the bean sprouts and cook for about 2 minutes then add the bean sprouts and fry off rapidly for a few seconds.
3. Now add back in the chicken, another pinch of salt, the sugar, soy sauce and sherry mix this well then add in the stock or water, give it a good stir then serve, for authenticity you can sprinkle over a dash of sesame oil if you like.
   

Serves 4

Chicken Jalfrezi

Ingredients
675g Chicken Breast (cubed)
1 Teaspoon Cumin Seeds
1 Onion (finely chopped)
1 Green+1 Red pepper (cubed)
1 Clove Garlic (crushed)
1 Inch Ginger (finely chopped)
1 Tablespoon Curry Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Chilli Powder
1 400g Can Chopped Tomatoes
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. In the frying pan add the oil, and fry the cumin seeds for a couple of minutes until they splutter then add the onion peppers garlic and ginger, fry for 6-8 minutes.
2. Add in the curry paste and fry for another 2 minutes before adding the chilli powder, coriander, cumin, a pinch of salt and 1 tablespoon of water, fry this lot for 2 minutes.
3. Put the rice on at this point. Chuck the chicken into the mix and fry for 5 minutes until it begins to colour then pour in the tomatoes stir well and cover and leave to cook for 15 minutes.
4. Serve with rice.

Serves 4

Cajun Chicken Salad

Ingredients
4 Chicken Breasts (sliced in half to make 8 thin breasts) or 12 Mini Fillets
1 Lime (juiced)
5 Tablespoons Flour
1 Tablespoon Cajun Seasoning
1 Teaspoon Cayenne Pepper
Pinch of Salt
2 Oranges (peeled and sliced)
120g Bag of Spinach or Rocket Leaves
1 Small Red Onion (thinly sliced into rings)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Plate

The Good Bit

1. Pre heat your oven to 220c 425f or gas 7, toss the chicken into the lime juice whilst you measure out into the mixing bowl the flour, Cajun seasoning, cayenne pepper and the pinch of salt, give it a good mix then sprinkle it out onto the plate.
2. Lift each slice of chicken out of the lime juice and press down onto the seasoned flour, coat both sides then place on the oven proof dish. place in the oven for 20-25 minutes.
3. Mix the salad leaves with the onion and orange slices plus any juice that came out of the oranges then serve onto 4 plates and top with the crispy chicken. Enjoy.
   

Serves 4

Chilli Chicken Burgers

Ingredients
500g Minced Chicken (or turkey)
2 Cloves Garlic (crushed)
1 Red Chilli (seeded and chopped thinly)
1 Tablespoon Fresh Mint or 1/2 Teaspoon Dried
2 Tablespoon Fresh Coriander or Parsley
2 Teaspoons Worcestershire Sauce
Burger buns, Lettuce, Tomato for serving

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix all the ingredients together then shape into 4 even sized burgers, brush with a little oil or melted butter and grill for 5 minutes on each side.
   

Serves 4

Spicy Roast Chicken With a Twist

Ingredients
250g Cherry Tomatoes (halved)
5 Cloves Garlic (finely chopped)
2 Tablespoons Fresh Tarragon
1 Teaspoon Chilli Flakes
4 Chicken Breasts
Olive Oil
250g Rice (cooked)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Pan 2/3rds full with boiling salted water

The Good Bit

1. Pre heat the oven to 230c gas 8, in the bowl mix the tomatoes with 1 tablespoon of tarragon, a good splash of olive oil, the garlic and chilli flakes.
2. Place the chicken on the oven proof dish and pour over the tomato mixture, spreading the tomatoes around the side of the dish, bake for 30-35 minutes until the chicken is done.
3. 15 minutes before the end of cooking put your rice on.
   

Serves 4

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

Serves 4

Cheesy Chicken

Ingredients
150g Mozzarella (drained and cut into 8 even chunks)
8 Boneless Chicken Thighs
1 1/2 Teaspoons Dried Rosemary
1/4 Teaspoon Chilli Flakes
1 Tablespoon Flour
700g Potatoes (cubed)
25g Butter
1 Leek (cut into 1/2 cm discs)
2 Tablespoons Milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Large Pan (with boiling salted water in)
1 Small Frying Pan
1 Masher
Wooden Cocktail Sticks

The Good Bit

1. Mix the rosemary, chilli and a pinch of salt and pepper in the bowl and toss in the cheese.
2. Sprinkle each of the chicken pieces with some flour then place a chunk of cheese on each piece, fold the chicken over the cheese and secure with a cocktail stick, getting the ends folded in to if possible. Brush with oil and grill for 20 minutes under a high grill, turning occasionally until cooked through.
3. Cook the potatoes in the pan of boiling salted water for about 15 minutes, fry the leek in the butter for about 5 minutes, whilst that is doing mash the potatoes with the milk, then tip in the leek and butter and mix well, season with salt and pepper.
4. Serve a dollop of mash topped with 2 pieces of chicken
   

Serves 4

Chicken with Coconut Milk

Ingredients
4 Chicken Breasts (cut into strips)
6 Cardamom Pods
6 Cloves
2 Inch Cinnamon Stick
1 Onion (finely chopped)
1 Inch Ginger (chopped)
3 Green Chillies (de seeded and thinly sliced)
4 Tablespoons Lemon Juice
1 Teaspoon Turmeric
200ml Coconut Milk
1 Red Pepper (thinly sliced to garnish)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan
1 Spatula

The Good Bit

1. Quickly fry the chicken off in the pan in a splash of oil until it begins to brown, remove and set aside. Add a splash more oil to the pan and fry the cardamom cloves and cinnamon for 1 minute.
2. Turn down the heat and add the onion and cook for 5 minutes, whilst this is doing, blend the garlic, ginger, chillies and lemon juice into a smooth paste, add into the frying pan along with the turmeric and cook for another 5 minutes.
3. Pour in the coconut milk, season and bring to the boil, add in the chicken and simmer for 15 minutes.
4. Serve when done, with a garnish of red pepper strips, these can ever be raw or quickly fried.
   

Serves 4

Flavoured Chicken and Sweet Mash

Ingredients
4 Chicken Breasts
1 Onion (thinly chopped)
100ml Sherry
1 Tablespoon Light Soy Sauce
1 Inch Fresh Root Ginger (thinly chopped)
Pinch of Cumin
Pinch of Coriander
1 Teaspoon Dried Mixed Herbs (always useful to have in your spice rack)
for the mash
2 Sweet Potatoes
2 Tablespoons Fromage Frais
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Masher
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. Mix all the ingredients together in a bowl, excluding the mash ingredients, drop the chicken in, set aside and leave for at least 2 hours, preferably over night to get the flavour in the chicken, for speed if you only have 2 hours score the chicken breast lightly with your knife.
2. Grill the chicken under a medium grill for 20 minutes, turning once half way through, meanwhile boil your potatoes in the large pan for 20 minutes.
3. Drain the large pan, mash the potatoes and drop in the fromage frais, season and mix well (add a bit of butter if you want to be really naughty). Serve a scoop of mash with a breast on top and finish off with a sprig of parsley.
   

Serves 4

Basque Chicken

Ingredients
4 Chicken Breasts
175g Bacon (cut the rind off and bin)
4 Onions (thinly chopped)
3 Cloves Garlic (crushed)
2 Green Peppers (seeded and diced)
1 400g Can Chopped Tomatoes
150ml Chicken Stock
A Good Splash of Oil
1/4 Teaspoon Dried Marjoram
Salt and Pepper
Parsley (chopped, to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Wooden Spoon
1 Slotted Spoon
1 Garlic Press

The Good Bit

1. In a Splash of Oil fry the diced bacon until it is just cooked then remove, now fry the chicken breast, if you need to add a splash more il do, until the breasts are evenly golden all over, remove and set aside with the bacon, keep warm if possible.
2. Next fry the onion, garlic and marjoram gently over a low heat for about 10 minutes until the onion is golden too, then add the tomatoes and stock and bring to a gentle simmer.
3. Now add the chicken and bacon back in and stir well, cover and leave for 45 minutes. Remove the chicken to a serving dish and boil the sauce until it coats the back of a wooden spoon, adjust the seasoning and serve with a topping of chopped fresh parsley.
   

Serves 4

Moroccan Chicken

Ingredients
A Knob Of Butter
A Splash of Oil
4 Chicken Breasts
1 Onion (thinly chopped)
1 Teaspoon Crushed Black Peppercorns
2 Teaspoons Paprika
1 Teaspoon Cumin Seeds
1 inch Cinnamon
1 Tablespoon Fresh Coriander (roughly chopped)
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Sieve

The Good Bit

1. Heat the oil in the frying pan and drop in the butter, when the butter begins to bubble add in the chicken and fry until evenly browned all over, then remove.
2. Next fry off the onion until it goes clear and soft then add in the spices and the chicken pieces, top the pan up with water until you just cover the chicken, cover the pan and simmer for 1 hour.
3. Remove the chicken and keep warm then boil the juices hard until reduced by half, strain through the sieve then stir in the coriander and lemon juice, season with salt and pepper and pour over the chicken to serve.
   

Serves 4

Chicken in Cider

Ingredients
4 Chicken Breasts
2 Tablespoons Flour
2 Small Onions
400ml Cider
3 Large Peppers (cored and de seeded then chopped to small chunks)
2 Tablespoons Single Cream
Salt and Pepper
A Splash of Oil
Parsley (chopped for garnishing)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Plastic Food Bag

The Good Bit

1. Put the flour in the food bag, season with salt and pepper then fry off the chicken breasts in the frying pan until golden all over. remove and set aside.
2. Add the onions to the frying pan and a little more oil if needed, fry over a gentle heat until they are clear and soft then remove and put with the chicken.
3. take the left over seasoned flour and stir fry for 1 minute before adding the cider, season and bring to the boil.
4. Return the chicken and onion to the pan and add the chopped peppers, reduce the heat to a gentle simmer and cook for 15-20 minutes (make sure the chicken is cooked through and the peppers are soft)
5. Remove from the heat and stir in the cream, serve immediately and garnish with the parsley.
   

Serves 4

Lemon Chicken

Ingredients
4 Chicken Breasts
1 Tablespoon Sherry
1 Egg (beaten)
4 Tablespoons Flour
2 Tablespoon Water
250ml Water
1 Tablespoon Caster Sugar
1 Lemon
1 Tablespoon Cornflour
1 Teaspoon Salt
Oil
Lemon Slices to Garnish
250g Rice (or serve with whatever you fancy)

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Frying Pan
1 Large Frying Pan
1 Mixing Bowl
1 Small Mixing Bowl
1 Zester
Kitchen Paper
Slotted Spoon
1 Large Pan 2/3rds full with boiling salted water if you are having rice.

The Good Bit

1. Start by heating a splash of oil in the little pan, add in 250ml of water, the sugar, 1 tablespoon of lemon juice, the cornflour, salt and 1 teaspoon of lemon rind, bring to the boil and stir until smooth, remove from the heat.
2. Cut the chicken into strips about 1cm across, drop in the mixing bowl along with the sherry and a sprinkle of salt and pepper, leave for 30 minutes.
3. When you are ready to start cooking the meal, if you are having rice, put that on now. then make a batter from the egg, flour and 2 tablespoons of water, dip each chicken strip in it then fry in a shallow amount of oil in the large frying pan/wok, when they are all golden and crispy pull out and drain on a piece of kitchen paper.
4. serve on a bed of rice with the lemon sauce drizzled over the top.
   

Serves 4

Chicken Satay

Ingredients
4 Chicken Breasts
1 400g Can Coconut Milk
2 Teaspoons Worcestershire Sauce
8 Tablespoons Crunchy Peanut Butter
2 Lemons
2 Carrots (cut into ribbons using a potato peeler)
1/2 Cucumber (cut into ribbons using a potato peeler)
50g Dry Roasted Peanuts
4 Warm Nan Breads
Tabasco Sauce (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin (or something heavy)
1 Plastic Food Bag
1 Shallow Dish
8 Bamboo Skewers

The Good Bit

1. Pre heat your grill to high. Place each of the breasts in the food bag and bat them out as thin as possible with the rolling pin, take out and cut in half lengthways.
2. In the mixing bowl, mix together the coconut, peanut butter and Worcestershire sauce (Tabasco as well if using) then pour into the shallow dish. Toss in the chicken strips, coating well them thread each one onto a skewer and cook under the grill until well browned all over.
3. Heat the remaining satay sauce with a dash of water and squeeze in the juice from 1 of the lemons. Warm your nans to the packet instructions.
4. To serve, on each nan pile some of the carrot and cucumber ribbons with a splash of lemon juice from the other lemon, place on top 2 chicken skewers and drizzle over some of the peanut sauce.
   

Serves 4

Summer Sundays Chicken

Ingredients
4 Chicken Breast
1 Lettuce (divided into leaves)
375g New Potatoes (cooked/from a can)
8 Tomatoes (skinned sliced, don't worry about skinning if you are not sure)
1 Onion (cut into wedges)
175g Asparagus (boiled in salted water until tender then refreshed under a cold tap)
A Handful Fresh Parsley (chopped)
175g Melted Butter (unsalted is best)
2 Eggs (split and keep just the yolks)
1 Teaspoon Dijon Mustard
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender (or mixing bowl and balloon whisk)
1 Griddle
1 Pan (2/3rds full with boiling salted water)

The Good Bit

1. A couple of things to do first, if the potatoes need cooking, get them on for about 10 minutes in the boiling slated water, check with a fork, when they are done there should be very little resistance to the fork going all the way through. Do the same with the asparagus, that only takes a couple of minutes though, set both aside and allow to cool, or for speed run under cold water.
2. Next griddle the onion wedges turning once so they char on two sides, set aside and griddle the chicken, that should take about 10 minutes on both sides.
3. Whilst the chicken is doing plate up, start with the lettuce leaves, then decorate with the tomato slices, new potatoes asparagus and onion wedges.
4. In the blender mix in the egg yolk, mustard and 4 tablespoons of lemon juice then pour in gradually the butter until you have a smooth sauce, this can be warmed up gently using a bain marie (pour the sauce into a bowl and stand in a saucepan of warm water.
5. Finally when the chicken is done, lay on top of the salad sprinkle over some of the chopped parsley and drizzle over the hollandaise sauce.
   

Serves 4

Lemon and Lime Chicken

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Red Pepper (cored, de seeded and sliced)
1 Green Pepper (cored, de seeded and sliced)
1 Onion (sliced)
1 Lime (jested and juiced)
1 Teaspoon Chilli Powder
250g Long Grain Rice
1/2 Lemon
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water or chicken/vegetable stock)
1 Spatula
1 Zester

The Good Bit

1. In the large frying pan heat gently the onion, chicken, peppers, chilli powder, lime zest and juice, stirring occasionally until the chicken is cooked through and the vegetables are tender, 10-15 minutes. Season to taste.
   
2. Meanwhile in the large pan boil either the water or stock and squeeze in the juice of half a lemon and then drop in the used lemon half, stir in the turmeric and then add in the rice and cook to packet instructions, usually 10 minutes, this should be ready about the same time as the chicken.
3. Serve the rice in a ring with the chicken inside.
   

Serves 4

Sunday Roast Chicken

Ingredients
1 Chicken
300ml Vegetable or Chicken Stock (if you are doing carrots, peas or any vegetables, then use the water from that pan once the vegetables are cooked for a really excellent flavour)
Vegetables of Your Choice (boiled in unsalted water)
6 Medium Potatoes (quartered)
Oil

Equipment
2 Roasting Tins
2 Large Pans
1 SHARP Knife
1 Chopping Board

The Good Bit

1. OK now before I start here, there are many ways to make this meal, I'll cover the ones I like and throw in suggestions. Pre heat your oven to 160c/325f gas 3.
2. Weigh your bird! then work out the cooking time with this simple formula (don't worry!!) 30minutes for the first 1lb in weight then after every pound add another 15 minutes so a 1lb bird would take 30minutes, a 2lb bird 45minutes, 3lb 60minutes, 4lb 1hr15 and so on.
3. Wash the bird, place it on the roasting tin and place in the oven for the desired time!
4. Now for the vegetables, i like roast potatoes (quartered) with this meal so i chuck them in the other tin, drizzle with oil, sprinkle with sea salt and put in the oven when the chicken has 45 minutes left, you can also do this with carrots and parsnips.
5. I love carrot with this meal and peas, so i cook them in pans of unsalted water until they are tender, sliced carrots take 10-15 minutes, peas only take 5-10 minutes.
6. For the gravy, this is a thin one, I pour some of the carrot juice and some of the pea juice into the roasting tin, stir it in well and ladle it over the meal, if you want to make it slightly thicker add a tablespoon of flour and fry until the flour has begun to brown then add the carrot/pea juice or stock.

Serves 4