Tag Archives: chicken

Easy Christmas Dinner

This is going to be an odd year for many. May be you’re going to be tackling a smaller Christmas Dinner for the first time. May be you’ve decided to go all out now you don’t have to trek round to Auntie Sue’s because it’s “what you always do”! May be you’ve never cooked more than a fried egg but think this is your time to shine!

Whatever your situation, I thought it may be timely to do a little example of how to do a low effort Christmas Dinner as guidance for those that need it. Remember, Christmas Dinner is just a roast dinner but with cranberry sauce and crackers! Don’t let the weight of expectations get you down, this can be as simple or as complicated a meal as you want to make it!

You can look at the Christmas tag for some older recipes and round ups that are more comprehensive but I wanted to highlight some really simple recipes here. Whether you’re on your own or just a smaller family gathering this should hit the spot!

Canapés

We like to have nibbles to tide us over from noon to 3pm when we have our Dinner. If you want to keep it super simple just grab some party food from the freezer section. These days they almost all cook at 180°C for around 15 minutes. Any leftovers are also great for grazing at!

Starter

In my family the Prawn Cocktail is king. (Well, for me it is, mum does try to do fancy smoked salmon thingies!) This is not only traditional but super simple. Finely sliced iceberg lettuce, prawns, cocktail sauce (Iceland’s is my favourite!) and a twist of lemon on top to look fancy. Less than 5 minutes and you’re done!

The Roast

Turkey is, of course, traditional and if you want to keep it super simple I recommend a frozen Turkey crown. They’re about £10 and you can pick one up in almost any supermarket.

However, a large roast chicken will also do very nicely! I love to do a one pot chicken dish where you simply get a Really Big Pot, put in new potatoes in the base, add your chicken (put some herbs, garlic and half a lemon in the cavity), and scatter with bacon lardons. Drizzle with a little olive oil and cook according to the time on the packet (or 25 minutes per lb + 20 minutes in 180°C oven) Add a cup of frozen peas 30 minutes before the end. This also works well in a slow cooker on high for 3 hours if you need the space in the oven or even if you don’t have an oven! You can find the more detailed recipe here.

A roast dinner is all about timing. If you figure out your timings then it’s plain sailing. You can prep all of your veg in advance, even the night before, so all you have to do on the day is put dishes in the oven on time or you can get the roast in and then do your veg prep. I have a post outlining some of the timings for veg here.

For example:

2 hours before: Roast In

45 minutes before: parsnips in (I like them crispy.)

30 minutes before: leeks in cream sauce, stuffing balls & pigs in blankets in

25 minutes before: Brussels sprouts and carrots in steamer on the hob. Check the sprouts after 15 minutes by poking with a sharp knife. They should be soft but not soggy.

Serving Time: Remove the chicken from the pot and place on a serving board. Use a slotted spoon to remove the potatoes and peas and bacon. You can make gravy with the juices. I explain how here.

Pudding

Christmas pudding is traditional, easily available from the supermarket, and I hate it. So I have a couple of other seasonal options that you can make the day before:

Clementine Syllabub

Cranberry Fool

Leftovers

If you’re on your own do not let this stop you from having a full roast! The leftovers are the best bit! From this dinner I will be able to make sandwiches, soup, risotto and may be a few other dishes as takes my fancy! I basically won’t have to cook again for the next week, which is exactly how I like it!

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Filed under Canapés, Christmas, Desserts, Easy, Mains, Sides, Slow Cooker, Starters

Childhood Risotto

Thus named because this is the risotto that we had throughout my childhood in the week following a roast chicken dinner as a good way to use up leftovers… it still is!

Serves 4

3 tbsp olive oil
25g butter
2 cloves garlic, crushed
250g arborio rice
150ml white wine

700ml hot chicken stock (make it from the roast chicken carcass if possible)

Leftover cooked chicken (I use the two thighs)

~8 mushrooms, quartered

1 cup frozen peas

100g cold water prawns

1tbsp lemon juice
small knob of butter

– Heat the oven to gas mark 4/180°C.
– Melt the butter, with the olive oil, in a large, deep casserole dish with a lid until just bubbling and foaming.
– Add the garlic and cook on a medium heat for 1 minute.
– Add the rice and cook for about 1 minute, stiring well.
– Add the wine and cook, stiring until the liquid is absorbed.
– Add the hot chicken stock and stir.

– Add the clocked chicken, frozen peas, mushrooms and prawns and give a good stir.

– Add the lemon juice and stir.
– Put the lid on and put the casserole dish and out it in the oven for 35 minutes.

– Remove from the oven give it a good stir and check the rice is to your taste, if it is too al dente (hard) then put it back in for another 5 minutes.

– Add the knob of butter and leave to sit for 5 minutes to melt before storing through and serving.

When I was little I would add soy sauce to it but as I grew older I would add Parmesan and creme fraiche, follow your own taste buds

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Filed under Easy, Gluten Free, Mains

Korma Paste

This was one of the tastiest things I’ve cooked all year! I was so proud of how it turned out. My kitchen smelt amazing having been full of spices! I usually have a jar of supermarket curry paste tucked away for emergencies but I was feeling creative and I knew I could do better. 

It was actually a doddle to whip up and it gave me enough for two separate curries. Needless to say, the second portion wasn’t hanging around for long!


For the Korma paste:

2 tsp garlic purée 

1 tbsp ginger paste

½ teaspoon cayenne pepper

1 teaspoon garam masala

½ teaspoon sea salt

2 tablespoons oil

1 tablespoon tomato puree

2 fresh green chillies

3 tablespoons coconut powder

1 tsp dried coriander leaf

2 tsp ground coriander

2 tablespoons flaked almonds

2 teaspoons cumin seeds

For the Sauce:

2 chicken breasts, sliced

1 x 400g can coconut milk

1 tbsp corn flour slaked with a little water

– First you want to heat a large, heavy frying pan and lightly toast the flaked almonds and cumin seeds over a medium high heat until fragrant. 

– Then put all of the ingredients for the paste into a food processor/blender and pulse until you have a smooth paste. 

– To serve 4 add half of the paste to the large frying pan and heat on a medium high heat. 

– Add the chicken breasts and stir well. 

– Add the coconut milk and simmer on a low heat for 15minutes. 

– To thicken your sauce add the cornflour and stir well until thickened. Then remove from the heat. 

– Serve as a main meal or as part of a larger feast! (My Cumin Roasted Cauliflower and Red Lentil Daal go brilliantly with it.)

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Filed under Easy, Mains, Uncategorized

Spicy Chicken and Pepper Soft Shell Tacos

I came across a box of soft shell tacos in the supermarket and couldn’t resist whipping up these simple chicken and pepper tacos for dinner the same night.  I don’t often find soft shell tacos in stock, often making do with the small own brand tortillas as an alternative, and I struggle with crunchy tacos (and baguettes for that matter) so when I do find them I seize the chance!

Spicy Chicken and Pepper Soft Shell Tacos

This is a great recipe to have at hand as by cooking the herbs and spices a little first then adding the chicken on top you get the effect of a marinade or spice rub but without any of the associated time or effort.  Winner!

Spicy Chicken and Pepper Soft Shell Tacos

Serves 4

1 tsp puréed garlic
1 tbsp tomato purée
1 tsp ground cumin
1 tsp coriander leaves
1 tsp ground coriander
1/2 tsp chipotle chilli powder (or to taste)
2 tbsp lime juice
2 large chicken breasts, sliced
1 red pepper, sliced
Soft shell tacos
Lettuce
Guacamole/salsa/sour cream to serve as you prefer

– Heat a splash of oil in a large frying pan then add the garlic, tomato and all of the spices in a little pile in the middle and let it sizzle a little.
– Dump the chicken on top of the spices and quickly stir it around so it’s coated.
– Add the pepper and lime juice and stir occasionally while cooking for about 5 minutes.
– Heat up your soft shell tacos and prepare them as you like. I’ve suggested lettuce with guacamole, salsa and sour cream but mix it up! Mayo works well too. I also like to serve mine with corn on the cob as a side.

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Chicken Katsu Kare (Curry)

Chicken Katsu Kare (Japanese Curry)

One of my favourite Japanese meals is Chicken Katsu Kare.  A breaded chicken (or sometimes eve pork) cutlet with a lovely thick, mild curry sauce and sticky rice, topped with lightly pickled red pepper.

Chicken Katsu Kare (Japanese Curry)

Its absolute rainy day comfort food for me.  I had a real craving for it the other week but didn’t have any of my usual short cuts in stock.  (In Japan I’d always make the curry with shop bought roux cubes as would everyone else!) So I set to and made it all from scratch.  I didn’t even have any curry powder!

Chicken Katsu Kare (Japanese Curry)

Its actually not hard at all, it just takes a bit of organisation in a small kitchen like mine as there are a lot of little stages you need to pull together.  I’m very happy I took the time and did a big batch though, this recipe will serve 4 so for singletons like myself I suggest you freeze ready prepped portions for the next rainy day craving!

Chicken Katsu Kare (Japanese Curry)

Serves 4:

For the curry roux:
50g butter
4 tbsp flour
1 tbsp curry powder
1tbsp Garam masala
1/2 tsp five spice
1/4 tap cayenne pepper

(Curry Powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp chilli powder)

For the curry:
1/2 onion
1 clove garlic
1 carrot, diced
1 medium floury potato,diced
500ml chicken stock

For the cutlets:
2 chicken breasts
2 tbsp flour + salt and pepper
1 beaten egg
4 tbsp bread crumbs
3 tbsp rapeseed oil

Sticky Japanese rice and chopped pickled pepper* to serve (*I love Lidl’s jars of roasted peppers!)

  • First things first, make up your curry powder if you’re making that from scratch, just give it all a good mix.  There will be some spare so pop it in a small jar for later use.
  • Then prep your roux.  Melt the butter in a small saucepan and once it is all bubbly add the flour and spices.  Give it a good stir for 30 seconds or so and it will turn a golden brown. Set aside off the heat.
  • In a larger saucepan heat a splash of oil and sautee the onion and garlic until soft.
  • Add the carrot, potato and chicken stock and simmer for 20 minutes.
  • Add the curry roux to the saucepan gradually, stirring well to avoid lumps.
  • Simmer for 10 minutes, stirring occasionally as it thickens to avoid sticking.
  • Take your chicken breasts and lay them on a large chopping board, with plenty of room between them. Cover them with cling wrap.
  • Take a rolling pin and whack the chicken breasts to flatten them.  You will find you can slightly direct how the meat spreads, you want to get it all to a thickness of ~1cm.
  • Remove the cling wrap.  Cut each chicken breast in half to make approximately equal portions.
  • Place the flour on one plate, the egg in a shallow dish and the breadcrumbs on a final plate.
  • Coat the chicken in the flour, then dip it in the egg and finally cover with breadcrumbs.  Then set aside and continue with the remaining pieces.
  • Heat 3 tbsp rapeseed oil in a large frying pan (you may have to do this in 2 batches, or with 2 pans depending on size).
  • Place the cutlets in the oil and cook for 3-5 minutes, until you can see them cooked halfway up, then flip and cook for another 3-5 minutes until cooked through.
  • Serve the cutlet sliced into strips, with a heap of sticky rice, curry sauce and pickled red pepper on top.

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Filed under Easy, Japanese, Mains

Chicken, Leek and Rosemary Tagliatelli

A quick and simple supper recipe today!  This Chicken, Leek and Rosemary Tagliatelli recipe uses a white wine reduction to make a super simple sauce that is super luxurious!  Sometimes you need to give yourself a little indulgent treat but this is a little bit lighter than my usual cream based sauces.

Chicken, Leek and Rosemary Tagliatelli

The freshness of the leeks and the depth of the rosemary pair beautifully with the bacon and chicken to make a perfect Friday supper for two!

Chicken, Leek and Rosemary Tagliatelli

Serves 2

1 large chicken breast, sliced
125g bacon lardons
1 medium leek, rinsed and sliced
2 sprigs fresh rosemary
200ml white wine
tagliatelle to serve

  • Prep your water for pasta, mine usually takes 4-5mins but check the packet for cooking instructions and proceed accordingly.
  • Heat a splash of oil in a large frying pan and add the bacon lardons cook for a minute or two, stirring occasionally.
  • Add the sliced chicken breast and cook until just turning all white.
  • Add the leek and cook until just softening.
  • Add the rosemary and the wine and simmer on a medium heat until the wine is reduced to a thick sauce coating the bottom of the pan and the leek is completely soft and the chicken cooked through.
  • Serve over tagliatelle!

Chicken, Leek and Rosemary Tagliatelli

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Spicy Indian Roast Chicken

I decided to shake things up a bit last weekend!  Instead of the normal roast chicken and veg I decided to stretch my culinary wings and do Spicy Indian Roast Chicken with Indian side dishes.

Spicy Indian Roast Chicken

It was a big hit and leftovers worked brilliantly in wraps and sandwiches!  I used a simple dry spice rub to get a bit of flavour in to the meat.  Easy to do, the only tricky part is getting the rub under the breast skin but that’s just because I’m squeamish about it!

Spicy Indian Roast Chicken

1 large chicken
2 tbsp garam masala
1 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp ground coriander

  • Heat the oven to gas mark 5 / 190C.
  • Place the chicken in a suitable roasting pan.
  • Make a few scores in the skin of the legs.
  • Mix all of the spices together in a small bowl.
  • Rub all over the chicken.
  • To get the rub under the breast gently skin pull the skin up from the opening and snip the centre join to form one large pocket.
  • Carefully rub the rub inside the pocket.
  • Roast for 25 minutes per pound + 25 extra.  Since you’ll likely be using kg here is the maths for a 2 kg chicken:
    2 x 2.2 = 4.4 x 25 =110 + 25 = 135 minutes   So 2 hours 15 minutes cooking time.

Spicy Indian Roast Chicken

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Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa

A long name for a simple dish but this recipe for Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa is a lovely, refreshing take on a basic favourite.  Pepping up a simple chicken breast and salad with some zingy flavours brings a whole new dimension to it and I could eat this healthy meal every week at the moment!

Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa

 

Serves 4

 

200g cherry or baby plum tomatoes
1 small red onion, diced
1 small tin sweet corn, drained
1 tsp coriander leaf (fresh or dried)
1 tsp ground coriander
1 small red chilli, chopped
1 tbsp lime juice

4 chicken breasts
1 tsp coriander leaf (fresh or dried)
1 small red chilli, finely chopped
1 tbsp lime juice
1/2 tbsp olive oil

Salad, avocado and creme fraiche to serve

– Slice the tomatoes into quarters and put into a bowl.
– Add the onion, sweetcorn, corianders, chilli and lime juice and give a good stir.
– Set aside and leave until you’re ready to eat.  If you can make this a couple of hours in advance, great, otherwise the half hour while the chicken cooks in the oven will do nicely.

– Heat the oven to gas mark 5 (Or turn on a health grill!)
– Take your chicken breasts and score lines into the top being careful not to cut through the whole breast.
– Place the chicken in an oven proof dish sprinkle over the coriander, chilli, lime juice and oil.
– Rub this mixture all over your chicken.
– Bake for 30 minutes or simply use a health grill to cook for a more charred look.

– Serve with salad, avocado and creme fraiche.

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Filed under Easy, Fast Day Food, Gluten Free, Low Fat, Mains

Yakitori

I LOVE Yakitori!  But I often forget about how easy it is to prepare and how delicious it is to eat!  It’s a mainstay of Japanese food found on street stalls and izakaya menus across the country.  I have some absolutely perfect memories of eating Yakitori across Japan on my travels.

Yakitori

It’s usually served as a snack, side dish or a dish amongst many but you can make it as a main in its own right.  I had it with a bowl of rice and some gyoza here.  It’s a brilliant option for BBQs as something a little different and makes a great canape option too.

Yakitori

One of the great things about Yakitori is that you don’t need to marinate the meat.  You just make the sauce and brush it on as you cook it.  You could even make the sauce in advance (and soak your skewers) then it’s simply a matter of 10 minutes on the  grill!

Yakitori

 

Makes 6 skewers (serves 2 as a main)

2 chicken breasts, sliced lengthways into strips (or chunks, whatever you prefer!)
1/2 cup mirin
1/2 cup soy sauce
1/4 cup granulated sugar

– Place your mirin, soy sauce and sugar in a small pan and bring to a boil.  Allow to simmer for about 10 minutes on a low head but don’t let it get too hot or you will end up with salty toffee!
– Once the sauce is reduced and thickened (about the consistency of double cream) remove it from the heat.
– Reserve a little of your sauce for dipping once cooked
– Thread your chicken onto presoaked bamboo skewers.
– I like to give the chicken a quick coating of sauce before placing on the grill.
– Then put them on the grill and brush every minute or two with sauce.
– Give one final coating just before you serve for a glossy, sticky finish.
– Serve however you wish!

Yakitori

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Filed under Canapés, Dairy Free, Easy, Japanese, Low Fat, Mains, Sides

Creamy Low Fat Chicken Curry

This creamy, low fat, chicken curry is so comforting.  It’s not too spicy, just a little bit of warmth to buck you up after a cold day!

Creamy Low Fat Chicken Curry

The creaminess comes from Greek yogurt, after that it’s simply onion, spices, stock and chicken breast. It’s not too tricky and you get so much flavour for minimal effort!

Creamy Low Fat Chicken Curry

Serves 2 (although can very easily be scaled up!)

1 onion, chopped
1 tbsp garam masala
1 tsp ground cumin
1tsp ground coriander
1 tsp ground ginger
1 tsp dried (or fresh) coriander leaves
1 tsp nigella seeds
1/4 tsp turmeric
1 stock cube
300ml boiling water
1 large chicken breast, diced
250g greek yogurt

– Heat a splash of oil in a large, depp frying pan.
– Add the onion and cook until soft.
– Add the spices and cook, stirring for a few minutes.
– Add the chicken and cook until the chicken is just white.
– Add the stock cube and water.
– Bring to a simmer and leave on a low heat for 20 minutes.  You want the liquid to reduce until the spoon leaves a trail through the sauce.
– Remove from the heat and stir through the yogurt.
– Serve with rice and Cumin Roasted Cauliflower.

Creamy Low Fat Chicken Curry

 

 

 

 

 

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Filed under Easy, Mains