Oven-baked thighs glazed in honey, soy sauce, ginger and sesame for a sweet-savoury finish.
Honey Soy Sticky Chicken Thighs
Ingredients:
8 chicken thighs (skin on)
5 tbsp soy sauce
3 tbsp honey
1 tbsp sesame oil
2 garlic cloves, minced
1 tbsp grated ginger
Instructions:
Mix soy, honey, sesame oil, garlic & ginger.
Pour over chicken thighs and marinate 30 mins minimum.
Put thighs and sauce into baking tray and roast at 200°C for 35–40 mins, basting twice.
Serve with rice & steamed greens.
4. Chicken Tikka Masala
Ingredients:
600 g chicken breast, cubed
150 g yogurt
2 tbsp tikka spice or garam masala
2 onions, chopped
3 garlic cloves, crushed
1 tbsp grated ginger
400 g tomato passata
150 ml cream
Instructions:
Marinate chicken with yogurt & spice for 1 hr.
Fry chicken until sealed. Remove.
In same pan fry onion, garlic, ginger 5 min.
Add passata & simmer 10 min.
Stir in cream, return chicken, simmer 10 min until thick & orange.
Serve with basmati rice & naan.
5. Chicken, Bacon & Leek Pie
Ingredients:
600 g chicken thigh meat, diced
150 g bacon lardons
2 leeks, sliced
2 tbsp flour
300 ml chicken stock
150 ml cream
Ready-rolled puff pastry
1 egg (for glazing)
Instructions:
Fry bacon, remove. Brown chicken in same pan.
Add leeks, cook until soft.
Stir in flour 1 min. Add stock & cream. Thicken.
Return bacon. Cool filling.
Tip into pie dish, top with pastry. Glaze with egg.
Bake at 200°C for 25–30 mins until puffed and golden.
6. Crispy Buttermilk Fried Chicken
Ingredients:
1 kg chicken pieces
500 ml buttermilk
2 cups flour
1 tsp paprika, 1 tsp garlic powder, 1 tsp cayenne
Salt & pepper
Vegetable oil (for frying)
Instructions:
Soak chicken in buttermilk overnight.
Mix flour with spices in bowl.
Coat chicken in seasoned flour.
Fry in hot oil (170°C) for 12–15 mins turning until crisp and cooked.
Drain on paper towel.
7. Moroccan Chicken Tagine
Ingredients:
8 chicken thighs
2 onions, sliced
3 garlic cloves
1 tsp cumin, paprika & cinnamon
Pinch saffron (optional)
1 handful dried apricots
1 preserved lemon, sliced
500 ml chicken stock
Handful green olives
Instructions:
Brown chicken in oil. Remove.
Soften onions & garlic. Stir in spices.
Return chicken. Add stock, apricots, lemon.
Simmer 45 mins then add olives for last 10 mins.
Serve with couscous.
8. Thai Green Chicken Curry
Ingredients:
2 tbsp green curry paste
400 ml coconut milk
500 g chicken slices
1 tbsp fish sauce
Bamboo shoots/veg
Basil leaves
Instructions:
Fry curry paste 1 min.
Slowly stir in coconut milk.
Add chicken & vegetables. Simmer 12–15 mins.
Season with fish sauce. Stir in basil. Serve with jasmine rice.
9. Chicken & Chorizo One-Pot Rice
Ingredients:
4 chicken thighs (chopped)
150 g chorizo, sliced
1 onion, chopped
1 tsp smoked paprika
1 pepper, chopped
300 g rice
700 ml chicken stock
Tin chopped tomatoes
Instructions:
Fry chorizo, remove. Brown chicken.
Add onions & pepper, cook 5 min.
Stir in paprika, rice, tomatoes & stock.
Return chorizo. Simmer with lid 20 mins until rice cooked.
Fluff and serve.
10. Mediterranean Stuffed Chicken Breasts
Ingredients:
4 chicken breasts
100 g feta cheese
6 sun-dried tomatoes, chopped
Handful spinach
Oregano, salt, pepper
Olives (optional)
Instructions:
Cut pocket into each breast.
Mix feta, tomatoes & spinach and stuff inside.
Secure with cocktail sticks. Season.
Bake at 190°C for 25–30 mins until cooked.
Scatter olives over top to serve.
Dining and Cooking