- 4 x 150g skinless chicken breast fillets
- 125g chestnut mushrooms
- 2 hot red chillies
- 3 cloves garlic
- 2cm piece fresh root ginger
- 1 medium pot fresh growing basil
- 2tbsp groundnut oil
- 2tsp (10g) Thai red curry paste
- 100ml chicken stock
- juice of 2 limes
- salt, to taste
- pepper, to taste
- Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside. Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger. Cut all the basil from the pot and discard stalks; set leaves aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute. Add the mushrooms and curry paste and stir for half a minute. Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves – immediately remove from the heat and serve straight away garnished with the remaining basil leaves.
Try serving each portion with 100g cooked wholewheat noodles – adds 140 calories.
- 4 chicken legs, separated
- 75ml olive oil
- 400ml yogurt
- juice of 1 lemon
- 1tbsp parsley, finely chopped
- slices of lemon, cut in half
- sprig of parsley, to garnish
- Pre-heat the oven to 200°C.
Arrange the chicken in a roasting tray and drizzle with the olive oil. Season and bake for 45-50 minutes until the juice runs clear when the thickest part of a thigh is pierced.
Remove the chicken from the baking dish when ready and keep warm to one side covered in aluminium foil. Scrape the accumulated juices into a saucepan and stir in the lemon juice and yogurt. Heat gently over a low heat and stir in the parsley and seasoning to taste.
Arrange the chicken on a serving plate and pour the sauce around them. Garnish with the lemon slices and a sprig of parsley before serving.
- 2 red onions, peeled and cut into segments
- 1 small squash, peeled, deseeded and chopped
- 1 bulb garlic, cut into half horizontically
- 8 chicken thighs
- olive oil
- balsamic vinegar
- 2tbsp fresh rosemary, chopped
- 50g (2oz) pecans, chopped
- Preheat oven to Gas 6, 200°C, fan180°C.
Peel and cut 2 red onions into segments. Peel, de-seed and chop a small squash. Cut 1 bulb garlic in half horizontally. Spread everything out on a roasting tray and put 8 chicken thighs on top.
Drizzle over some olive oil and balsamic vinegar. Mix together, then roast for 20 minutes. Add 2tbsp chopped fresh rosemary and 50g (2oz) chopped pecans.
Return to the oven for 15-20 minutes until the chicken is cooked with no pink showing. Serve with a green salad.
- 150g organic 100% brown rice noodles
- 1tbsp sesame oil
- 1tbsp organic extra virgin olive oil
- 400g organic, skinless chicken breast, sliced 2-3cm thick
- 1 organic onion, thinly sliced
- 2 organic bunched carrots, peeled, halved lengthways and thinly sliced diagonally
- 1 organic garlic clove, thinly sliced
- ½ organic seasonal cabbage, cored and thinly shredded
- 2tbsp low-salt soy sauce
- 1tbsp organic sesame seeds, toasted
- Bring a pan of water to the boil and cook the noodles following pack instructions. Drain and refresh under cold, running water to stop them sticking.
Mix the sesame oil with the olive oil, and heat half in a large wok until hot. Stir-fry the chicken for 3-4 minutes until golden. Remove from the pan and set aside.
Heat the remaining oil in a pan until hot. Stir-fry the onion, carrots, garlic and cabbage for 2 minutes, add 2 tablespoons water and stir-fry for another 3-4 minutes. Stir in the soy sauce, drained noodles and par-cooked chicken, and cook for another few minutes until cooked though, with no pink showing. Scatter with the sesame seeds before serving.
- 4 chicken breast fillets
- 250g ball mozzarella, sliced into 8
- 20g basil
- 80g Parma ham
- 1tsp olive oil
- new potatoes with herb butter, to serve
- salad, to serve
- Preheat the oven to gas 6, 200°C, fan 180°C. Lay out the fillets on a board.
Season all over and make a small incision about 4–5cm long and 3cm deep in the middle of each one.
Stuff 2 slices of the mozzarella and 3 basil leaves into the ‘pocket’ – don’t worry if either is poking out a little. Wrap each chicken breast with 1 1/2 slices of the Parma ham to conceal the pocket.
Heat the oil in a pan and sear on both sides until golden. Place on a roasting tray and bake in the oven for 15-20 minutes, until the chicken is cooked with no pink showing. Cut into the thickest part of the breast to check the meat is cooked through.
Serve with boiled new potatoes tossed in a little herb butter, plus some salad.
- 3tbsp vegetable oil
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled and crushed
- 1tbsp Madras curry paste
- 1tsp red wine vinegar
- 450g cooked chicken, cut into bite sized pieces
- 300g vegetables such as red peppers, cauliflower, beans, carrots
- 1tbsp tomato paste
- 400g canned chopped tomatoes
- sea salt
- ground black peppercorns
- sprigs of coriander herbs
- Heat the oil in a large frying pan, reduce the heat and add the onion andgarlic. Cook over a medium heat until golden.
Add the curry paste and cook for 1 minute to cook off the spices.
Add the tomato purée, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.
Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through with no pink showing.
- 1.25kg whole, medium-sized chicken
- 2-3tsp olive oil (for rubbing over the chicken)
- 3-4tbsp vegetable oil (for roasting the new potatoes)
- 1 whole bulb garlic
- 1 lemon
- 1.5kg new potatoes, washed
- 60g sage and onion stuffing mix
- 350g carrots
- 350g broccoli
- 300g frozen sliced green beans
- 30g chicken flavour gravy granules
- freshly ground black pepper
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Place the chicken in a roasting tin, rub the skin all over with the olive oil. Zest the lemon (reserve the zest), cut the lemon in half, cut the garlic bulb in half horizontally and push inside the chicken. Season with plenty of salt and ground black pepper, sprinkling over the reserved lemon zest.
Place the chicken breast-side down in the roasting tin and roast according to the instructions on the pack. Meanwhile make up the stuffing mix, according to pack instructions. Leave to cool slightly before rolling into 12 walnut sized balls and set aside.
Place an additional roasting tin in the oven to preheat below the chicken. Make sure the new potatoes are all a similar size, cut in half if necessary. Carefully pour the vegetable oil in the hot roasting tin and add the potatoes, turn until they are coated in the hot oil. Roast for 30 minutes, or until they are tender and golden.
After 10 minutes add the stuffing balls to the tin of new potatoes and cook for the remaining 20 minutes. Prepare the vegetables by cutting the carrots into batons and the broccoli into florets.
Fifteen minutes before the chicken is due out of the oven, put the kettle on. Take the largest pan you have and add the carrots, pour over the boiling water and cook for 3 minutes. Add the broccoli and continue to cook for a further 5 minutes, add the beans and continue to cook for 3 minutes, or until all the vegetables are tender. Drain the vegetables, reserving the water for the gravy.
When the chicken is completely cooked and the juices run clear when a skewer is inserted, remove from the oven and transfer to a carving plate, cover with foil and leave to rest for 10 mins. Transfer the potatoes, stuffing balls and vegetables to serving dishes and keep warm.
Once the chicken is removed from the roasting tin, spoon off any excess fat, pour the vegetable water into the roasting tin and bring to the boil on the hob, stirring to scrape up all the cooking juices. Whisk in the gravy granules and cook for 1 min. Pour into a gravy boat. Carve the chicken and serve.
If you have any rosemary in the garden, give it a wash and add a couple of sprigs to the new potatoes as they roast.
As chickens vary in size, make sure you follow the recommended cooking time on pack.
Make sure your pan is large enough to fit all of the vegetables, otherwise boil separately.
- 2 cooked chicken breasts, shredded
- 200g (7oz) watercress
- 2 clementines, sliced
- 2 small shallots, thinly sliced
- 1 red chilli, thinly sliced
- 50g (2oz) unsalted cashews, toasted
- handful fresh coriander leaves
- 4 tbsp soy sauce
- 4 tbsp soft brown sugar
- 2 limes, juiced
- This Asian-inspired salad is a brilliant way to enjoy seasonal clementines. You can make the dressing up to 2 days in advance and chill until needed.
In a small bowl, mix together the dressing ingredients. Set aside until needed.
To serve, drizzle with the dressing and scatter over the fresh coriander leaves
- 1 clove garlic, minced (1 teaspoon)
- 1 stick butter (1/2 cup or 1/4 pound), melted
- 1 cup dried bread crumbs
- 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
- 2 Tbsp chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt (can sub regular salt)
- A large pinch of Italian seasoning (herb mix)
- 1/8 teaspoon ground black pepper
- 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces
- 1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.
2 In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.
Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.
3 Place coated chicken pieces on to a 9×13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.