Coxinha
Although a regular coxinha is more the size and shape of a bulbous, dumpy pear, these are mini versions, like fat little figs, and you can get a fabulous 70 of these emblematically Brazilian chicken c…
Chicken
I have written before of my mother’s roast chicken, our Saturday lunch ritual, the way she always cooked two chickens at the same time (one to eat, as she’d say, and the other for picking at from the fridge) and the lemony and rich, yet calming, savoury scent that filled the air as they cooked. And for me, a chicken remains the basic unit of home. I don’t really feel a kitchen is mine until I’ve cooked a chicken there.
The chicken recipes that follow are all regular fixtures in my kitchen. There are easy one-pan wonders like Slow Roasted Garlic and Lemon Chicken, Italian Roast Chicken With Peppers and Olives], [Spanish Chicken with Chorizo and Potatoes, and - of course – One Pan Sage and Onion Chicken and Sausage. If you like a little spice with your chook, may I recommend Curry In A Hurry or Mughlai Chicken, or my delicate Saffron Scented Chicken Pilaf? And you need no longer wonder what to do with any leftover roasted chicken: I say to you, Mexican Chicken Salad with Tomato and Black Bean Salsa, Chicken, Mango and Chilli Salad, and Vietnamese Chicken and Mint Salad, all of which liven up any leftovers and make for a satisfying meal in their own right. And if you are dining solo, then my Chicken With Chorizo and Cannellini Beans is the perfect treat to yourself – and easily do-able on a weeknight. There’s plenty more, besides, so browse below for more chicken inspiration.
But nothing can ever feel as important to me as My Mother’s Praised Chicken, which is not merely a recipe, but my family’s culinary fingerprint. It’s not quite poached, not quite braised, and so I’ve settled on “praised” – which feels exactly right, as for me both cooking and eating it feel like a devotional act.
Mughlai Chicken
I feel very strongly that you should use the more luscious brown meat, so chicken thighs, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to…
Curry In A Hurry
If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml / 2 cups. But if using fro…
Turkey and Glass Noodle Salad
I love recipes using up leftovers, and this is a particular favourite because it suddenly goes off on another tangent, so to speak. The zingy South-East Asian flavours certainly give new life to the o…
Chicken Schnitzel With Bacon and White Wine
This is one of those fast and easy suppers that makes you — and whoever else is eating it — purr with delight. You don't have to use garlic infused oil, but minced garlic is likely to burn. What I'd s…
Chicken With Chorizo and Cannellini Beans
This is a proper supper, but a speedy one. And though it's not often I choose chicken breast over thigh, here it is gently poached so stays wonderfully tender, and the fat from the chorizo balances it…
Chicken With Spring Onions, Chilli and Greek Yogurt
The sauce borrows from the idea of tsatsiki and all those Middle-Eastern yogurt salads — it is a cool, pungent accompaniment to the tender, but not strongly flavoured, chicken.
Chicken With Tarragon Salsa Verde
Tarragon, the gorgeously named “dragoncello”, is actually little used in Italy, despite the country’s immoderate passion for all things anise. You find tarragon used only here and there, mainly in Tus…
Chicken, Sausage, Sage and Onion Traybake
I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, an…
Ritzy Chicken Nuggets
These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them, and use them to coat small pieces of chicken that have been tende…
Slow Roasted Garlic and Lemon Chicken
This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in t…
This really is such a great roast chicken dish. Simple and delicious - make sure you try it!By sgill
Maple Chicken 'N' Ribs
The recipe title says it all. You need no more than a few minutes to load up a couple of freezer bags (I wash mine and re-use them) with ribs and chicken, oils and unguents and then, after a day or so…
Spring Chicken
This is really a tweaking of a fairly traditional rabbit recipe. The chicken is easier to come by in a supermarket, though, and more likely to please generally. You can leave the skin on or off the th…
Italian Roast Chicken With Peppers and Olives
A roast chicken always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline…
Coq Au Riesling
I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful t…
Chicken, Mushroom and Bacon Pie
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know you're going to dunk it in gravied juices till its luscious lightne…
My Mother's Praised Chicken
This may well be — indeed is — the smell, the taste, the dish that says "family" to me and my siblings, and brings our long-absent mother back to the kitchen and the table with us. This is not merely…
Spanish Chicken With Chorizo and Potatoes
Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake i…
One of the easiest, tastiest recipes I have cooked.By eilem001
Saffron Scented Chicken Pilaf
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the…
Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa
This is the perfect recipe for using leftover chicken or turkey at any time. A jicama is sometimes known as a Mexican potato, though that's a bit misleading since you can eat it raw. It looks like a t…
Chicken, Mango and Chilli Salad
This started off life as a reworking of Coronation Chicken, that mixture of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it) that, strange…
Vietnamese Chicken and Mint Salad
When it comes to chicken, I am very much a thigh than a breast person, but this salad makes me happily relish the white meat. Indeed, I am always happy to roast a chicken, eat the brown meat, and leav…
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