Chicken piri piri

From Delicious Magazine
Serves 4

Ingredients

1 small red pepper
50ml olive oil
4 red chillies
4 garlic cloves, crushed
2 tsp dried oregano or chopped fresh oregano leaves
1/2 tsp chilli flakes
2 tbsp red wine vinegar
Juice 2 lemons
1/2 tsp caster sugar
1/2 tsp sea salt flakes
6 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached)

Heat the oven 190°C/170°C fan/ gas 5. Halve and deseed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar (see tip). Remove the pepper.

Deseed the chillies, chop finely and put in the mortar with the garlic, oregano and chilli flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper.

Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 4 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking.

Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 10cm from the heat and grill for 12 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade.

Move the chicken another 10cm from the heat and grill for 5 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden.

Serve immediately with a lettuce, cucumber and tomato salad and fried potatoes or coarse rustic bread.

Oven ki murghi (chicken baked with green chillies and onions)

From BBC Food Recipes
Serves 4

Ingredients

For the sauce
2 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
½ tsp salt
¼ tsp chilli powder
100ml/3½fl oz single cream

For the curry
4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)
salt and freshly ground black pepper, to taste
4 tbsp vegetable oil
5cm/2in piece cinnamon stick
6 cardamom pods, cracked open
6 cloves
140g/5oz onions, cut into fine half-rings
2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips
1-3 hot green chillies, cut at a diagonal into fine strips
½ tsp black or yellow mustard seeds
1 clove garlic, finely chopped
cooked basmati rice, to serve

Preheat the oven to 180C/350F/Gas 4.

Put the tomato purée in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go.

Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.

Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
When hot, add the cinnamon, cracked cardamom pods and cloves.

After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.

Remove with a slotted spoon and place in a single layer in an ovenproof dish.
Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.

Remove with a slotted spoon and spread evenly over the chicken breasts.

Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop – this will be just a few seconds – add the garlic and stir.

As soon as the garlic starts to brown, pour in the sauce.

As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.

Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.

Serve immediately with basmati rice.

 

Tarragon and mustard chicken with potatoes, thyme and celery stuffing

From Delicious Magazine
Serves 4

Ingredients

100g butter, softened
1 tbsp dijon mustard
3 tbsp finely chopped fresh tarragon, plus 3 whole sprigs
1.6-2kg British free-range chicken
8-12 baby turnips
For the potato stuffing
30g butter
2 medium onions, finely diced
1 celery stick, finely diced
1 garlic clove, crushed
500g roasting potatoes such as king edward, diced
1 tsp finely chopped fresh thyme
130g fine breadcrumbs, made from stale bread

Heat the oven to 200°C/180°C fan/ gas 6. Put the 100g softened butter in a bowl, then stir in the mustard and chopped tarragon. Season with salt and pepper, then mix well. Rub three quarters of the tarragon and mustard butter all over the chicken and under the skin over the breast meat (loosen the skin by pushing your fingers under by the neck cavity).

Melt the remaining tarragon and mustard butter in a small saucepan over a medium heat. Put the baby turnips in a bowl and pour the melted butter on top. Toss to coat.

To make the potato stuffing, melt the 30g butter in a saucepan over a medium heat. Stir in the onions, celery and garlic, then cover and fry for 2 minutes. Remove the lid and stir in the potatoes, thyme and breadcrumbs. Season with salt and pepper, then cook for 5 minutes, stirring often so it doesn’t burn. Remove from the heat and allow to cool before stuffing the chicken.

Stuff the chicken cavity with the potato stuffing (see tip) until two thirds full. This will allow hot air to circulate inside the cavity so the chicken will cook properly. Put the remaining stuffing in an ovenproof dish and bake alongside the chicken.

Put the buttered turnips in a roasting tin with the sprigs of tarragon and sit the chicken on top. Roast for 1 hour 20 minutes, basting regularly with the buttery juices, or until cooked (a digital probe thermometer pushed into the thickest part of the meat should read 65°C). Take the dish of stuffing out after an hour and keep warm.

When the chicken is cooked, transfer to a lipped board and cover with foil. Rest for 15 minutes before carving. Serve with the baby turnips, stuffing and seasonal veg.

Olive oil roast chicken with mediterranean vegetables

Chicken – best ever recipes
Serves 4

Ingredients

2kg/4.5lb organic free range chicken
150ml/2/3 cup extra virgin olive oil
1/2 lemon
few sprigs of fresh thyme, or 1/2 tsp dried thyme
450g/1 lb. small new potatoes
1 red pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
4 large garlic cloves, unpeeled
coarse salt and ground black pepper
directions

Preheat oven to 200°c/400°f.

Rub the chicken all over with olive oil, season with pepper and place the lemon half inside the bird, with a sprig or two of thyme. Place the chicken breast side down in a large roasting pan and roast for about 30 minutes. 

Remove the chicken from the oven, turn right side up and season with salt. Add the potatoes and ensure they are coated by the oil. Continue to roast for another 30 minutes 

Add the vegetables and garlic, roll them into the pan juices. Drizzle the vegetables with the remaining olive oil, season and add any remaining thyme.

Continue to roast for another 30 – 50 minutes, basting and turning vegetables occasionally.

Chicken is done if juices run clear when pierced between the thigh and breast, vegetables should be just beginning to brown. Serve the skimmed juices in a gravy boat.

Spanish chicken

Chicken – the best ever recipe collection
Serves 8

Ingredients

2 tbsp plain flour
2 tsp ground paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
1.2 litres chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2 1/4 cups long-grain rice
2 bay leaves
225g diced cooked ham
1 cup pimento-stuffed tree olives
1 green pepper, seeded and diced
2 x 400g cans chopped tomatoes with juice
Fresh flat leaf parsley

Preheat the oven to 180 degrees. Shake together the flour, paprika and salt in a plastic bag, add the chicken drumsticks and toss to coat

Heat the oil in a large frying pan and, working in batches, brown the chicken slowly on both sides. Remove from the pan, drain on kitchen paper and keep warm.

Meanwhile, in a large saucepan, bring the stock to the boil and add the onion, garlic., rice and bay leaves. Lower the heat and simmer for 10 minutes.

Remove the pan from the heat and add the ham, olives, green pepper and canned tomatoes with their juice. Transfer to a shallow, ovenproof dish.

Arrange the chicken on top, cover and bake for 30-40 minutes or until the chicken and rice are tender. Add a little more stock during the cooking time if necessary to prevent the fish from drying out.

Remove and discard the bay leaves. Taste and adjust the seasoning as necessary. Serve the drumsticks on top of the rice, garnished with flat leaf parsley.

Chicken with harissa and tomatoes

From Good Food 101 More One-Pot Dishes
Serves 4

Ingredients

4 skinless chicken breasts (I used chicken thighs)
2 tsp harissa
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
handful olives

Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.

Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

I served it with cous cous instead and I think that’s a lot better than new potatoes!

Thai Roast Chicken

From Nigel Slater
Serves 4

Ingredients

2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Set the oven to 180C/350F/Gas 4.

Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.

Brush the chicken generously with the spice mix.
Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.

 

Leave to rest for 15 minutes covered in foil before serving.

Emeril Lagasse’s roast chicken

From Food Network – Emeril Lagasse
Serves 4

Ingredients

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.

In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature.

Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

 

Oven-fried chicken

From Chicken the best ever recipe collection
Serves 4

Ingredients

4 large chicken portion
1/2 cup plain flour
1/2 tsp salt
1/4 tsp black pepper
1 egg
2 tbsp water
2 tbsp finely chopped mixed fresh herbs e.g. parsley, basil and thyme
3/4 grated parmesan cheese
oil, for greasing
lemon wedges, to serve

Preheat the oven to 200 degrees. Rinse the chicken portions and pat dry with kitchen paper

Combine the flour, salt and pepper on a large plate and stir with a fork to mix. Coat the chicken portions on all sides with the seasoned flour and shake off the excess. Sprinkle a little water on to the chicken portions and coat again lightly with the seasoned flour. Beat the egg with 2 tbsp water in a shallow dish and stir in the herbs. Combine the breadcrumbs and grated parmesan cheese on a plate.

Dip the chicken portions into the egg mixture, turning to coat them evenly, then roll in the breadcrumbs, patting them on with your fingertips to help them stick.

Place the chicken portions in a greased shallow roasting tin or oven proof dish large enough o hold them in one layer. Bake for 20-30 minutes until thoroughly cooked and golden brown. Serve at once, with lemon wedges for squeezing.

Chicken with 40 cloves of garlic

Chicken the best ever recipe collection
Serves 4

 

Ingredients

4 tbsp Rosemary, Fresh
1 chicken
40 clove Garlic
4 tbsp Olive Oil
0.25 tsp Salt, Table
0.25 tsp Pepper, Black
425 grams Beans, Snap, Green

Preheat the oven to 190C/375F/Gas 5. Place the lemon half and the rosemary sprigs in the chicken.

Separate three or four of the garlic bulbs into cloves and remove the papery husks, but do not peel. Slice the top off the remaining garlic bulb.

Heat the oil in a large, flameproof casserole. Add the chicken, turning it in the hot oil to coat the skin completely. Season with salt and pepper, and add all the garlic.

Cover the casserole with a sheet of foil, then the lid, to seal in the steam and the flavour. Cook for 1-1 1/4 hours until the chicken juices run clear when the thickest part of the thigh is pierced with a skewer or knife.

Serve the chicken with the garlic, accompanied by steamed broad beans and spring onions.