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

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

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

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

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

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

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

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

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