Woman's Weekly Classics Series

Woman's Weekly Classics Series
Chicken Made Easy!
Chicken
109
CLASSICS SERIES
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October 2016
No-fail Recipes
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PERFECT PIES
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hether youre after a quick meal,

a slowly simmered casserole or
a comforting roast dinner, then
chicken as the main ingredient can be just the
thing. Chicken is so versatile that its become
a first choice with meat-eaters, so much so
that weve decided to publish this magazine,
which is exclusively recipes to give you
inspiration for cooking chicken.
Its not just in Britain that chicken is well liked, as our recipes
on pages 25-35 will show. Its a worldwide favourite from
Malaysian noodles to Chinese sweet and sour to Mexican fajitas;
chicken takes on the flavours of those countries. Ive included a
recipe for the hugely popular chicken tikka masala in that section,
although the origin of it is not certain. There are claims it was a
recipe actually created for British palates, but its become one of
the most favoured choices on Indian restaurant menus. You only
have to look in any supermarket to see many versions of it as a
ready-meal, either complete or as jars of sauce or spice kits. Spice
pastes can make a good shortcut to getting good flavours, such as
one of our curry recipes, which uses a tikka masala paste.
One of the most beloved ways of serving must be as a classic,
comforting Sunday roast and its easy just to drift into a routine
where you always cook it the same way. On pages 62-73, we show
you how to cook the perfect roast chicken, then variations if you
want to try something a little different.
There's a section on slow cooking, if you want a meal ready for
when you come home, or quick meals, if you havent much time.
There are recipes for all, and I hope that you find lots here that
you want to try.
Editor
Inside
56 nice
as pie
46 take
your time
62 15 ways
for sunday
roast
75 cut the
calories
Woman's Weekly Chicken Made Easy, Time Inc. (UK)

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Basics
Art Editor Christine Beadle

Chief Sub Editor Heather Seabrook
Head of Marketing Mary Bird
Series Editor Geoffrey Palmer
Woman's Weekly Chicken 3
4 Woman's Weekly Chicken
Midweek Meals
Everyday
Dining
Theres a reason that chicken is the most popular meat

its so versatile as these easy-to-prepare recipes show
Preserved Lemon Chicken

Serves 6
1kg (2lb) chicken

pieces, bone in or jointed
chicken, see page 98
1tsp turmeric
1tsp ground cumin
1tsp ground coriander
tsp cayenne pepper
3 garlic cloves, peeled
and crushed
4tbsp light olive oil
4 onions, peeled and
thickly sliced
Pinch saffron threads
2 preserved lemons, pith
removed and sliced
1 lemon, sliced
50g (1oz) pitted green
olives
1tbsp freshly chopped
parsley
Baking tray
If you have time, marinate

the chicken in tumeric,
cumin, coriander, cayenne
pepper, crushed garlic and
2tbsp olive oil for 14 hours.
Set the oven to 140C or
Gas Mark 1.
Heat the remaining oil in
a deep frying pan and
brown the chicken on each
side, for 1-2 minutes and then
place on a large baking tray.
2
3
Turn the heat down and add

the onions, saffron, preserved
lemons and 200ml (7fl oz)
water, and cook gently for 10
minutes, until softened. Spoon
over the chicken pieces, top
with fresh lemon slices and
olives. Cover with foil and
cook for 4045 minutes.
Serve sprinkled with parsley
and herby couscous.
PER SERVING: Calories: 250
Fat: 13g Saturated fat: 2.5g
When cold, pack into a

freezer container and freeze
for up to 1 month.
One-pan Spanish Chicken With Beans

Serves 2-4

4 chicken thighs, about
650g (1lb)
125g (4oz) chorizo,
skinned and sliced
1 medium onion, peeled
and sliced
1 red pepper, deseeded
and chopped
1 clove garlic, peeled and
crushed
1tbsp red pesto or sundried tomato paste
410g can cannelloni
beans, drained and
rinsed
300ml (pint) chicken
stock, hot
Few sprigs thyme

1tsp smoked
paprika
Heat the olive oil in a deep

frying pan. Add the chicken
thighs, skin side down and
add the chorizo and onion.
Cook for about 5 minutes,
stirring gently, but without
turning the chicken over so
that the skin can brown.
Turn the chicken over and
add the red pepper, garlic,
pesto or sun-dried tomato
paste, cannelloni beans,
stock and thyme. Sprinkle
the smoked paprika on the
chicken. Bring to the boil,
then reduce the heat, cover

the pan and simmer for 25
minutes, or until the chicken
is tender. Serve immediately
with salad or rice.
Fat: 22g Saturated fat: 6g
Not suitable for freezing.
Add a few
halved pitted
green olives if you
like, when adding
the smoked
paprika.
Honey Roast Drumsticks

Serves 4
8 chicken drumsticks
FOR THE SAUCE:
1 onion, peeled and
chopped
chopped
2tsp olive oil
Zest and juice of 1
lemon
150g (5oz) dark honey
4tbsp bourbon
whisky
8tbsp tomato ketchup
1tbsp Worcestershire
sauce
tsp Tabasco
sauce
tsp chill powder
Salad, to serve
Roasting tin
1
2
roast for 5055 minutes

or until the juices run clear.
Set aside the rest of the
sauce. Serve hot or cold
with salad and the heated
reserved sauce.


Gas Mark 4.
To make the sauce: Fry
the onion and garlic in the
oil for 5 minutes. Add the rest
of the ingredients and simmer
5 minutes.
Rub some of the sauce
over the chicken. Put the
drumsticks just coated in
sauce, into a roasting tin and
Midweek Meals
For
a stronger
flavour, the
drumsticks may be
left to marinate
in the sauce
overnight.
For the
crushed potatoes,
boil the potatoes until just
tender, drain well, drizzle with
olive oil and squash each potato
with a fork. Season well. For
the buttered carrots, boil the
carrots until just tender, drain
well, put back in the pan,
adding a knob of butter
and torn dill sprigs.
Petti Di Pollo Al Limone

Serves 4
4 boneless chicken
breasts (about 150g/5oz
each) skinned
1tbsp plain flour
1tbsp olive oil
4 slices of lemon
About 60g (2oz) butter
2tbsp lemon juice (half a
lemon)
4-5tbsp hot chicken stock
3tbsp fresh chopped
parsley
TO SERVE:
Crushed new potatoes or
mashed potato with olive
oil and Chantenay carrots
tossed in butter with dill
Cut the chicken breasts

open and put them on a
piece of cling film, Put another
sheet of cling film on top then
bash the meat with a rolling
pin to about 1cm (in) thick.
Season the flour with salt
and pepper on a plate and
dip in the chicken pieces to
coat them.
Heat a little oil in a large
frying pan, add the lemon
slices and cook until starting
to caramelise. Take out and
set aside. Heat the rest of the
oil with about two-thirds of the
butter in the pan until foaming.
Add the chicken breasts and
cook 5 minutes on one side
until nicely browned, then turn
them over and cook another 5
minutes over a low to medium
heat. Take out of the pan and
set aside in a warm oven.
Add the lemon juice and
stock to the pan juices,
bring to the boil and simmer 1
minute then whisk in the rest
of the butter. Add the lemon
slices, spoon the sauce over
the chicken and serve with
crushed potatoes and carrots.

Chicken Drumsticks With Sweet Potato Wedges
Serves 4
2tbsp soy sauce

Juice of 3-4 limes (6tbsp)
1 garlic clove, peeled and
crushed
8 chicken drumsticks, (an
800g pack) slashed a few
times
4 medium sweet potatoes,
unpeeled or peeled, cut into
wedges
2tbsp olive oil
FOR THE CHIMICHURRI DIP:
1 shallot, peeled and finely
chopped
1 green chilli, deseeded and
finely chopped
1tsp dried chilli flakes
2tbsp red wine vinegar
2tbsp olive oil
About 2tbsp each fresh
chopped parsley and
coriander
Baking tray
Mix the soy sauce, lime juice,

garlic and freshly ground black
pepper in a shallow dish. Add the
drumsticks and coat them well.
Set the oven to 200C or Gas
Mark 6. Toss the sweet potato
wedges with 1tbsp of oil, spread
them out on a large baking tray
and roast for 4550 minutes.
Take the drumsticks out of the
marinade and put them on
another tray, and rub in the rest of
the oil. Cook with the wedges, for
4045 minutes, brushing every so
often with marinade.
To make the dip: Mix the
shallot with the chilli, chilli
flakes, vinegar, oil and herbs.
Serve the drumsticks with
wedges and chimichurri dip.

Use
maris piper
potatoes to
make chips if
you prefer.
Midweek Meals
Chicken Stir-fry With Carrot Ribbons
Serves 4
1tbsp vegetable oil or

sunflower oil
4 chicken thighs, skin
removed, chicken cut
away from bone into
strips
250g packet medium
egg noodles
3tbsp soy sauce
2 garlic cloves,
crushed
each red, green and

yellow pepper, deseeded
and cut into strips
250g (8oz) carrots,
trimmed leaving some
green on them, peeled
and cut into ribbons
using a vegetable
peeler
1 bunch spring onions,
trimmed sliced
diagonally
Heat the oil in a large

frying pan or wok, add
the chicken and fry for 5
minutes, to brown.
Meanwhile, pour boiling
water into a pan, return
to the boil, add the noodles
and cook for 4 minutes.
Add 2 tablespoons of
soy sauce, garlic and
peppers to the chicken and
cook for 2 minutes.
4
5
Stir in the carrot

ribbons and cook for
2 minutes.
Drain the noodles, add
to the pan and toss
together with the remaining
soy sauce and spring onions.
Chicken Tikka Eggs

Serves 6
500g (1lb) chicken

mince
2 level tbsp tikka curry
paste
coriander
Salt and freshly ground
black pepper
6 medium eggs,
hard boiled and
shelled
1tbsp plain flour
1 medium egg, beaten
60-90g (2-3oz) dried white
breadcrumbs
Oil, for deep frying
Mango chutney and salad,
to serve
1
2
Heat the oil in a deep-fat

fryer or chip pan to 180190C.
Mix the chicken mince with
the tikka paste, coriander
and seasoning and divide into
6 portions.
Season the flour with salt
and pepper, then coat
each egg lightly with it.
Tip the breadcrumbs onto

a plate. Flatten out each
portion of mince and wrap
one portion around each egg.
Shape into neat round balls.
Dip the balls into the beaten
egg to completely coat them
and then roll them in the
breadcrumbs.
Carefully lower 2-3 eggs
into the hot oil and cook
them for 6-8 minutes, turning
them frequently so that they
colour evenly. Remove the
eggs from the oil and drain
them on absorbent kitchen
paper. Cook the remaining
eggs. Serve the eggs warm or
cold with mango chutney and
salad. This recipe also works
well using turkey mince. For a
spicier flavour use a strongerflavour curry paste. To serve
at parties, use 1215 quails'
eggs to make mini size eggs.
PER EGG: Calories: 393

Spring Chicken
Serves 2
2 good-sized chicken legs

(250g/8oz) each
About 15g (oz) butter
4 thin young carrots
About 250g (8oz) small-ish
new potatoes, halved
600ml (1pint) hot chicken
stock
2 small bay leaves
10 round green beans,
tailed and cut into short
lengths
1 head of spring greens,
quartered
4 spring onions, trimmed
and sliced
FOR THE PEA PURE:
60g (2oz) fresh/ frozen
peas
10 mint leaves
Heat a deep-sided frying

pan, add the butter and the
chicken legs, skin down, and
fry for 5 minutes over a medium
heat until well browned. Turn
them over and fry for another
4-5 minutes. Tip out most of
the fat and set it aside.
Add the carrots and

potatoes to the pan and
pour in enough stock to just
cover the vegetables, but
not the chicken. Add the bay
leaves. Bring to the boil then
simmer, uncovered, for 20
minutes.
Add the beans, greens and
spring onions, top up with
more stock, bring to the boil,
then simmer for 15 minutes.
Meanwhile, put the peas
in a small pan, add the
reserved cooking butter, the
mint leaves and 5tbsp stock
from the chicken pan. Simmer
5-8 minutes until softened.
Mash to a pure and season.
Divide the chicken and
vegetables between 2 hot
shallow serving bowls. Put the
stock on the heat and reduce
it a little, then pour into the
bowls. Serve with the pure.
4
5
PER SERVING: Calories: 44g

Fat: 12g Saturated Fat: 5g
Chicken & Bacon Risotto

Serves 2
2tbsp sunflower oil

and cut into thin wedges
2 chicken thighs, skinned
and chopped
3 rashers smoked streaky
bacon, chopped
125g (4oz) risotto rice
1 chicken stock cube
Approximately 600ml
(1pint) boiling water
100g (3oz) frozen peas
black pepper
1 level tbsp freshly
chopped parsley
Heat the oil in a deep

frying-pan and add the
onion. Cook the onion over
a medium heat for about 4-5
minutes, until it softens, but
not colours. Add the chicken
and bacon and continue to
cook over a medium heat for
a further 4-5 minutes, or until
the chicken is cooked.
Add the rice to the pan,

and stir it well to coat it
in oil. Add the stock cube to
the pan and pour in some of
the boiling water, simmer the
risotto until the water is almost
completely absorbed and
then add some more water
to the pan. Keep the risotto
simmering gently, and add
water as required until the rice
is almost cooked.
Add the peas to the pan
and cook for 3-5 minutes,
until they are just tender.

Check that the rice is cooked
and if it still has too much
bite, leave it to cook for a
little longer. Season to taste
with salt and pepper just
before serving and sprinkle
over the parsley. Serve
immediately.
Midweek Meals
Pudding rice
may be used in
place of risotto rice in
this recipe as its a similar
short grain rice, which
goes slightly sticky and
its cheaper than using
risotto rice.
Heat 1tbsp olive oil in a

deep frying pan with the
onion and garlic, cook for 5-6
minutes to soften. Remove
from the heat and allow to
cool, stir through the parsley
and mix well with the chicken
mince. Form into 6 large
meatballs and return to the hot
pan to brown on each side.
Set the oven to 160C
or Gas Mark 3. Pour
the sofrito sauce over the
meatballs, bring to the boil,
season and cover. Transfer to
an ovenproof dish and cook
for 1 hour.
Meanwhile, cook the
pasta to pack instructions
and use a julienne peeler to
peel the courgette into long
strands. Put the courgette in
the bottom of a colander and
drain the pasta over, mix well
and pour over the remaining
oil. Divide between bowls and
top with meatballs, sauce,
basil and cheese.
3
Meatballs With
Courgette Pasta
Serves 2

1 small onion, peeled and
diced
1 garlic clove, peeled and
crushed
350g (12oz) minced
chicken

parsley
690g jar sofrito passata
sauce (eg, Waitrose)
150g (5oz) linguine
1-2 courgettes
4tbsp grated Parmesan
(optional)

Fat: 12.6g Saturated fat: 6.5g
Stuffed Skewered
Chicken Thighs
Skewers, soaked if
wooden
1
Serves 4
8 chicken thighs, with

skin on
FOR THE STUFFING:
200g carton cream cheese
100g (3oz) pitted black
olives, chopped
8 sun-dried tomatoes, in
oil, drained and chopped
black pepper
3-4tbsp pesto
Salad, to serve
Use a small sharp knife to

remove the bones from the
chicken thighs. Slash through
the skin of the chicken. To
make the stuffing, beat the
cream cheese to soften it, then
stir in the olives, sun-dried
tomatoes and seasoning.
Divide the mixture between
the chicken thighs,
wrapping the chicken around
the filling. Place the stuffed
chicken thighs in a shallow
dish and spread over the
pesto. Leave to marinate
for 2-3 hours, or overnight
if possible.
Thread the stuffed chicken

thighs onto skewers, using
2 skewers for 4 thighs, as the
2 skewers will help to prevent
them spinning around.
Cook the chicken under
a medium grill for 1520
minutes, turning them regularly,
or cook on a barbecue. Cook
the chicken until the juices run
clear when the flesh is pierced
with the point of a thin knife.
Serve immediately, or
alternatively these are good
served cold with salad.

Midweek Meals
Chicken & Pearl Barley Orzotto
Serves 4

50g (1oz) butter
2 shallots, peeled and
sliced
thyme
4-6 chicken thighs,
boned, skinned and
chopped
250g (8oz) chestnut
mushrooms, halved
or quartered
1 clove garlic, peeled

and crushed
300g (10oz) pearl
barley
300ml (pint) white wine
2 chicken stock cubes
2tbsp grated
Parmesan
Heat the oil and half the

butter in a saut pan.
Cook the shallots for about
5 minutes and then add the
chicken, mushrooms, garlic

and thyme and cook for a
further 3-5 minutes. Tip in
the pearl barley and mix well.
Pour in the wine,
and simmer until its
absorbed. Crumble over
the stock cubes and pour
in 1ltr (1pint) boiling water.
Simmer for about 4050
minutes, stirring occasionally,
until the barley is just tender.
If it looks too dry, add a little
extra boiling water, if its too

wet, then increase the heat
to boil off the excess liquid.
Stir in the remaining
butter and half the
Parmesan just before serving
and season to taste with salt
and pepper.

Stir
regularly,
particularly as the
mixture thickens, so
it doesnt stick and
catch on the base
of the pan.
Baking tray, lined with

a sheet of baking
parchment
To make the filling, tip the

breadcrumbs into a bowl
and stir in the basil, parsley,
lemon rind, garlic, Parmesan,
olives, sun-dried tomato,
seasoning and melted butter.
Unroll the puff pastry, trim
the edges and cut it into 4.
Cut each piece in half, cutting
it so one piece is slightly larger
than the other. Place the
chicken breast on the smaller
half and place a quarter of the
filling on top. Brush around
the edge of the pastry
with water.
Fold the larger piece of
pastry in half and cut snips
into the middle. Open the
pastry out and then press it
over the chicken breast and
Mediterranean Parcels
Makes 4
50g breadcrumbs
chopped basil
chopped parsley
Finely grated rind 1 lemon
crushed
2 level tbsp grated
Parmesan
2 level tbsp sliced pitted
olives, drained
8 sun-dried tomatoes,
chopped
black pepper
30g (1oz) butter, melted
320g packet ready-rolled
puff pastry
4 skinless chicken breasts
Beaten egg, for glaze
1-2 level tbsp grated
Parmesan
Baby potatoes and salad,
to serve
stuffing. Press the edges

together well to seal them.
Cut into the pastry around the
edge to pattern it. Repeat to
make 4 parcels.
Gas Mark 6.
Brush the parcels with the
egg glaze and sprinkle
over the Parmesan cheese.
Bake the parcels in the centre
of the oven for 2535 minutes,
or until the pastry has risen
and is an even golden colour.
Remove the parcels from the
oven and serve with boiled
baby potatoes and salad.
4
5

Make up to end of step

3 and then open freeze.
Transfer to a container,
freeze up to 1 month.
Chicken Wings & Wedges

Serves 4
2 cloves garlic, crushed

3tbsp light brown soft sugar
2tbsp sweet chilli sauce
4tbsp dark soy sauce
12 chicken wings
FOR THE WEDGES:
3 large potatoes
2tbsp vegetable oil
Baking tray, lined

Mark 6. To make the wedges,
cut each unpeeled potato into
wedges. Put the oil on a baking
tray, lined with baking parchment,
add the wedges and coat them
well. Cook for 10 minutes.
Meanwhile, mix the garlic,
sugar and sauces in a large
roasting tin. Add the chicken
wings and coat them well in the
sauce. Roast for 45 minutes
on the shelf above the wedges,

turning them once until they are
cooked through. Take the wings
out to rest for 10 minutes and
continue cooking the wedges
until crisp and browned. Serve
the wings with the wedges.
Baked Chicken Jambalaya
Serves 4-6
2tbsp sunflower oil

4 chicken thighs and 4
chicken drumsticks
1 large onion, peeled and
sliced
1 carrot, peeled and
chopped
1tsp paprika (smoked
paprika, if you have
some)
and sliced
crushed
175g (6oz) easy-cook,
long-grain rice
400g can whole, or
chopped, tomatoes
Few sprigs fresh thyme or
1tsp dried thyme
Salt and ground black
pepper
450ml (15fl oz) hot
chicken stock
125g (4oz) bacon bits
2 spring onions,
trimmed and chopped
1
2
PER SERVING: Calories 400


Gas Mark 5
Heat the oil in a flameproof
casserole, or paella pan,
and fry the chicken pieces
until brown all over. Take out
of the pan. Add the onion
and carrot and fry for 5
minutes.
Stir in the paprika, red
pepper, garlic and rice and
cook for 2 minutes, then add
the rest of the ingredients.
Nestle the chicken pieces
on top, bring to the boil and

cover with a lid or foil.
Cook in the oven for 45
minutes until the chicken
is tender and the rice fluffy
then serve immediately.
Alternatively this may be
cooked over a gentle heat
on the hob.
Midweek Meals
This
recipe may
also be cooked in
a covered pan on
the hob, rather
than in the
oven.
The
chicken can
be left in the
marinade for up
to 2 days.
Cinnamon Chicken
Griddled Chicken,
Pepper & Courgette
Serves 2
2 small chicken breasts,

skinned
1 lemon
1tsp dried oregano
2tbsp olive oil
1 yellow or red romano
pepper, halved
lengthways,
deseeded
1 fat courgette, sliced
thinly lengthways into 6
slices
TO SERVE:
200g pack
microwaveable brown
rice
and chopped
4 ripe cherry tomatoes,
chopped
Put a griddle pan to heat

up or set the grill to high.
Put the chicken breasts
between 2 pieces of cling
film. Bash with a rolling pin
until flattened evenly. Leave
on the cling film, sprinkle
both sides with grated zest
from half the lemon, the
oregano, 1 tablespoon of
the oil and 1 tablespoon
of lemon juice. Leave to

marinate for 5 minutes or
longer, while you cook
the vegetables.
Rub the rest of the oil on
the pepper halves and
press them skin down on the
hot griddle until beginning
to char and soften. Rub the
courgette strips with oil and
griddle them. Set aside in
warm oven.
Griddle the chicken
escalopes for 2-3
minutes on one side,
pressing them down firmly
on the griddle then cook a
minute on the other side.
Make sure they are cooked
through.
Meanwhile, tip the rice
into a small bowl, add the
spring onions and microwave
on Full Power for 2 minutes.
Stir in the tomatoes. Serve
the rice with the griddled
chicken and vegetables and
a lemon wedge.

Serves 4
tsp sea salt

100g (3oz) dark brown
muscovado sugar
Grated zest and juice of
one medium orange
1 small red onion, peeled
and finely chopped
1 small red chilli,
deseeded and finely
sliced
1-2 cloves garlic, peeled
and crushed
1-2tsp ground
cinnamon
4 chicken legs
1-2tbsp olive oil
FOR THE COUSCOUS:
2tbsp olive oil
250g (8oz) couscous
2tsp harissa paste
Juice of 1 small lemon
Pomegranate seeds, from
2 pomegranates
60g (2oz) pistachio nuts,
chopped
2 handfuls of fresh flat
parsley leaves (or a
mixture of parsley and
mint leaves)
Roasting tin
Mix the salt and sugar

in a large shallow bowl.
Stir in the orange zest and
juice, onion, chilli, garlic
and cinnamon.
Cut a few small slashes in

each chicken leg then add
them to the marinade, rubbing
it into the chicken with your
hand. Cover the dish with
cling film and chill overnight.
Turn the chicken occasionally
if you remember.
Gas Mark 5.
Take the chicken legs out
of the marinade, and put
them in a small roasting tin,
reserving the marinade. Cook
for 4050 minutes until tender.
To make the couscous:
Put 1 tablespoon of oil
in a large bowl. Add the dry
couscous and coat the grains
with the oil use your hands.
Pour in 400ml (14fl oz) boiling
water, cover and set aside
for 5 minutes until the water
is absorbed. Fluff it up with
a fork and add the harissa
paste, lemon juice, nuts and
parsley then season well.
Meanwhile, heat the
marinade in a small pan
and bring to the boil for 5
minutes until reduced and
sticky. Brush over the chicken
and serve with the couscous.
2
3

Midweek Meals
Easy Roast With

Potato Wedges
Serves 2
2 large potatoes, unpeeled,

sliced into wedges
2 chicken breasts, skin on
Good handful of parsley
sprigs
1 lemon, cut into 4 wedges
Quarter of a small Savoy
cabbage, finely shredded
Add
unpeeled garlic,
onion wedges or
shallots, to the
roasting chicken
if you like.
Roasting tin
1
2

Gas Mark 5.
Put 1tbsp oil in a roasting
tin in the oven to heat up.
Put potato wedges in a pan,
cover with water, bring to the
boil and cook 5 minutes.
Drain the potatoes, keeping
the cooking water. Put
potatoes back in the pan to dry
off then add to the roasting tin
containing the hot oil.
Rub a little oil all over the
chicken legs and season
well. Place them on a few
sprigs of parsley in another
roasting tin. Add the lemon
wedges.
Roast the chicken and
potatoes for 30 minutes,
then turn the potatoes and
lemon wedges over and roast
for another 20 minutes.
Meanwhile, chop the
cabbage finely. Bring the
potato cooking water to the
boil and cook the cabbage
for 2 minutes. Drain well, cool
under cold running water. Drain
well. Add to the roasting tin
with the chicken, stirring it in to
soak up the cooking juices and
heat through for 5 minutes.
Serve the chicken on the
cabbage with the potato
wedges. Sprinkle with lots
of parsley.
4
5

Fat: 7g Saturated fat 2g

Trim sinews from the

chicken then slice it into
thumb-width strips. Mix all
the marinade ingredients in a
shallow dish, add the chicken,
mix in well, cover and leave for
at least 2 hours or overnight
if possible.
Cook the chicken in 2
batches, in a mediumhot frying pan, 2-3 minutes
per batch, turning the strips
occasionally, adding the
marinade to coat them. Serve
warm, with the salad.
For the ribbon salad:
Peel 2 medium carrots,
then keep shaving the
carrots to make ribbons. Do
the same with 1-2 courgettes
and 1 stick of celery.
Mix in a large bowl with
about 2 tablespoons each
of freshly chopped coriander
and mint. For the dressing:
whisk the juice of 1 large lime
(or small lemon) with
2 tablespoons sunflower oil,
1 tablespoon sesame seed oil,
1 teaspoon diced red chilli
and seasoning. Mix into
the ribbons.
Spicy Chicken With Ribbon Salad

Serves 4
500g (1lb) chicken breasts

FOR THE MARINADE:
1tbsp fresh grated root
ginger
1tsp fresh chopped red chilli

Juice of 1 large lime
2tbsp honey
1tbsp Worcestershire
sauce
2tbsp each soy sauce and

sunflower oil
3tbsp finely chopped
coriander stalks and
leaves

Mild Chicken Curry

Serves 4
2tbsp groundnut oil

1 onion, peeled and sliced
500g (1lb) chicken breast
escalopes, each cut into 4
pepper
3tbsp tikka masala paste
500g carton passata
170ml carton single cream
To serve:
cucumber, cut into fine
sticks
5 radishes, cut into fine
sticks
2 carrots, peeled and cut

into fine sticks
1tsp malt vinegar
Cooked basmati rice
(see tip)
1
2
Heat the oil in a frying pan,

add the onion and cook
gently for 5 minutes to soften.
Add chicken, season and
cook gently for 5 minutes,
turning meat as needed,
until browned. Add the
tikka masala paste, stir for 1
minute, then add the passata
and warm through.

Stir in the cream and
simmer for 5 minutes.
Meanwhile, mix the
cucumber, radish and
carrot with vinegar. Serve
alongside the curry and rice.
3
4

When cold, pack in a

suitable container and freeze
for up to 1 month. Allow to
defrost before reheating.
Midweek Meals
Roast Chicken Soup With Croutons

Serves 4
30g (1oz) butter

2 medium onions,
peeled and chopped
2 parsnips, peeled and
chopped
2 carrots, peeled and
chopped
1 litre (1pints) chicken
stock
thyme
200-250g (7-8oz)
cooked chicken,
shredded
Croutons and parsley,
to serve
Melt the butter in a

saucepan and add the
vegetables, and cook them
over a medium heat for 1015 minutes until they start to
soften, but not colour.
Pour the stock into the
pan, add the thyme
leaves and bring to the boil.
Reduce the heat and simmer
the soup for 15 minutes.

Add the chicken to the pan
and cook for a further 5
minutes to heat through.
Remove the pan from
the heat and pour half
of the soup into the bowl
of a food processor and
pure it, then pour it back
into the pan and mix with
the chunky soup. Serve
the soup with croutons
and garnished with a spring
of parsley.
PER SERVING:
Calories: 274
This soup isnt suitable

for freezing because
its made with cooked
chicken, which is heated
again in the cooking, so if
it were to be frozen then it
would be heated 3
times, which is
against food safety
recommendations.

or Gas Mark 5. Heat
30g (1oz) butter in a large
flameproof casserole and
add the chicken. Cook over a
high heat for 10 minutes, until
browned all over, turning as
needed. Season well.
Add the shallots and
celery and cook for a few
minutes. Pour in the cider
and chicken stock. Bring to
the boil, then cover and put
into the oven for 40 minutes.
Test the chicken, by inserting
a sharp knife; it is ready when
the juices run clear.
Meanwhile, heat the rest
of the butter in a non-stick
frying pan and add the apple
wedges. Fry on both sides
until lightly browned. Set aside
and keep warm.
2
Normandy Chicken
Serves 4
45g (1oz) butter

1.5kg (3lb) chicken, jointed,
skin removed, see page 98
8 shallots, peeled
3 sticks celery,
chopped
300ml (pint) dry
cider

stock
2 eating apples,
quartered, cored and cut
into wedges
2tbsp cornflour
5tbsp crme frache
2tbsp Dijon mustard
2tbsp tarragon
Mix the cornflour with

2 tablespoons crme
frache, to make a smooth
paste. Lift out the chicken and
keep warm. Add the cornflour
mixture, crme frache,
mustard and tarragon to the
casserole liquid. Bring to the
boil, then simmer for 3 minutes
until thickened and smooth.
Serve the chicken topped
with the sauce, shallots,
celery and pan-fried apple
wedges. Lovely served with
crusty bread.

Pack the cooled casserole

into a suitable container and
freeze for up to 1 month. Allow
to defrost before reheating.
Chicken & Rice Hotpot

Serves 4

black pepper
3tbsp olive oil

2 medium onions peeled
and chopped
4 chicken thighs
175g (6oz) long grain rice
600ml (1pint) chicken
stock
250g (8oz) carrots peeled
and thinly sliced
1 bay leaf
North African Chicken

Serves 4-6
8 chicken thighs, trimmed

of excess fat and excess
skin
4-6 tsp harissa paste
1tbsp olive oil
thickly sliced
2-3 garlic cloves, peeled
and sliced
2 sweet potatoes or 4
medium potatoes, or
a mixture of the two,
peeled and cut into
big chunks
2 pickled lemons, rinsed
Heat the oil in a pan and

add the onion. Fry the onion
gently for 3 minutes, then add
the chicken drumsticks and fry
them until lightly browned on
all sides.
Add the rice to the pan and
cook for 1 minute, stirring
continuously. Stir in the chicken

and sliced (scoop out

flesh, slice skin) 600ml
(1pint) hot chicken stock
150ml tub Greek yogurt
A good handful of
roughly chopped
coriander
TO SERVE:
Couscous, pitta breads,
flatbreads or red rice
Large casserole dish or

slow cook pot
stock, carrots, bay leaf and salt

and pepper.
Simmer the mixture gently
for 3540 minutes, or until
the chicken is tender and the
liquid has been absorbed.
Serve with a mixed salad.
If you have time, rub half

the harissa paste into the
chicken thighs and marinate

them for 14 hours or
overnight.
or Gas Mark 3, or warm
the slow cook pot. Warm the
oil in a large frying pan, add
the chicken thighs and fry on
each side until browned. Take
out, set aside.
Add the rest of the harissa
paste (or all of it if you
didnt marinade the chicken)
cook for 1 minute. Add
the potato chunks, pickled
lemon and stock. Bring to the
boil. Pour the mixture into a

casserole dish or slow cook
pot. Oven cook for 2 hours,
or in a slow cook pot for 3
hours on the High, or for
longer on the Medium or
Low setting.
Season, then serve
topped with a dollop
of yogurt and sprinkle
of coriander.

Fat:8g Saturated fat:3g
Midweek Meals
Thicken the
sauce if you like.
Add orange zest
and juice, instead
of lemon if you
prefer.
Serves 4-6
4tbsp marmalade,
preferably clementine
2tbsp olive oil
1tbsp Dijon mustard
crushed
1 level tbsp freshly grated
ginger
black pepper
8-12 chicken thighs and/
or drumsticks
4-6 clementines or
tangerines
1-2tbsp freshly chopped
parsley
Roasting tin
This recipe
works really well
with chicken wings
too serve 4 per person.
Add some Chinese five
spice powder to the glaze,
if you like, and some
hoisin sauce for extra
flavour.
Sticky Drumsticks & Wedges
Serves 4
8 chicken drumsticks,
skin slashed a few
times
Juice of half a lemon
1tbsp sesame oil or
sunflower oil
2tbsp clear honey
2tbsp soy sauce
FOR THE WEDGES:
3 medium red potatoes,
cut into fairly thin
wedges
2tbsp sunflower oil
Green salad, for serving
Baking tray
1
2

Gas Mark 7. Put a baking
tray in the oven to heat up.
To make the wedges:
Add the potato wedges
to a pan of boiling salted
water and boil for 5 minutes.
Drain well, then spoon the
oil on the hot baking sheet
and add the potato wedges.
Put the chicken drumsticks
in a roasting tin, in one layer,
sprinkle with lemon juice
and sesame or sunflower
oil and roast in the oven for
10 minutes.
Mix the honey, ketchup
and soy sauce and pour
over the chicken. Cook for

10 minutes, turn to coat.
Cook for another 1015
minutes until tender. Turn the
wedges a couple of times
during cooking until browned
and crispy.
Spoon the sauce over
the chicken and serve
with the wedges and salad.
Serve hot or cold.

Gas Mark 6.
In a large bowl, mix
together the marmalade,
olive oil, mustard, garlic,
ginger and seasoning. Slash
the chicken skin diagonally 3
times in each thigh/drumstick.
Add the chicken to the bowl
and coat it in the mixture.
Spread the chicken pieces
out in a large roasting
tin and pour over any of the
marmalade juices in the bowl.
Thinly slice the
clementines or tangerines
and place over the chicken
pieces, pressing some in
between the pieces.
Cover the roasting tin with
foil and place in the centre
of the oven. Bake for 20
minutes, then remove the foil
and bake for a further 3040
minutes, basting occasionally,
until the chicken is starting
to turn golden and the juices
run clear when the flesh is
pierced. Remove from the
oven and sprinkle over parsley
before serving.
4
5

Cool the drumsticks, put

them in a freezer bag and
freeze. Use within 1 month.
The cooled chicken may be

packed in a suitable container
and frozen for up to 1 month.
Allow it to defrost thoroughly.
Recipes by Sue McMahon, Kate Moseley, Felicity Barnum-Bobb, Sophie Austin-Smith and Jayne Marsden. Photos by Chris Alack,
Terry Benson, Simon Pask, Ian Garlick, Ossie Jung and www.frankthephotographer.com. Props stylist: Sue Radcliffe.
Nutritional values are per portion for the maximum number of servings and do not include serving suggestions
1
2
Midweek Meals
Citrus Roasted Chicken
Only
98p
On sale now 98p every week, why not ask

your newsagent to save you a copy?
Globe-trotting
Round
The
Chicken is an
international
favourite
spice yours
up with these
exotic flavours
World
Spiced Ghanaian Jollof Rice With Chicken

Serves 4
2 chicken thighs
2tsp chicken seasoning,
eg, Bart or Schwartz
1tsp ground coriander
1 garlic clove, crushed
2tbsp malt vinegar
2tbsp sunflower oil
1 onion, chopped
1tbsp mild curry powder
2tbsp tomato and chilli
paste (eg, Sacl)
400g can cherry tomatoes
1 Knorr chicken Stock Pot
300g (10oz) long-grain

rice
1 yellow pepper,
deseeded and cut into
strips
1tbsp coriander leaves
100g (3oz) baby spinach
leaves
Flameproof casserole
Pierce chicken with a sharp

knife. Sprinkle over chicken
seasoning, coriander, garlic
and ground black pepper.
Drizzle over the vinegar. Place

in a sealable box and chill for
at least 1 hour.
Heat oven to 180C or
Gas Mark 4. Heat 1tbsp
oil in a flameproof casserole,
add the chicken and fry for
5 minutes, turning to brown.
Cover and cook in the oven
for 10 minutes.
Meanwhile, heat 1tbsp oil,
add the onion and fry for
a few minutes, to soften. Stir
in the curry powder, and cook
for 1 minute. Add the tomato
paste and cherry tomatoes.

Tip into the casserole
with the chicken. Add
the Stock Pot, rice, pepper
and 500ml (16fl oz) boiling
water. Season, cover and
cook for 20 minutes, until the
rice is tender and the liquid
absorbed. Serve sprinkled
with coriander and spinach.
Per Serving: Calories 442

French Chicken
Provenal
Serves 4
1.5-1.75kg (3lb) chicken

2 medium onions, peeled
and chopped
crushed, optional
1 level tbsp plain flour
150ml (pint) hot chicken
stock
400g can whole or
chopped tomatoes
2 level tsp mixed dried
herbs
black pepper
1.25 litre (2pint)
flameproof dish
Joint the chicken (see page

98), using a sharp knife.
Take off the legs, and cut
them through at the joint, to
give a thigh and drumstick.
Take off the wings with a little
of the breast meat.
Remove the wing tips (use
in stock with the carcass).
Take the breast off the bone,
skin it and cut each breast
in half. You should have 10
pieces of chicken.
Heat the oil in the dish and
fry chicken for about 5
minutes until lightly browned
all over. Take pieces out and
put on a plate.
Add the onions and garlic
to the dish and fry for 3
minutes. Stir in the flour and
when it has absorbed the fat,
take the pan off the heat.
Stir in the stock, tomatoes
and herbs.
Put the pan back on the
heat, and bring the sauce
to the boil, stirring all the time.
Season. Add the chicken
pieces, cover and simmer
over a low heat for about 45
minutes, until meat is tender.
Stir occasionally during
cooking. Serve with rice
or potatoes.

When cold, pack into a

suitable container and
freeze for up to 1 month.
Allow to defrost before
reheating.
Balinese Chicken Satay With Peanut Sauce

Serves 4-6/Makes 12

and crushed
1tsp soy sauce
1tbsp kecap manis (see
opposite page)
2tsp coarsely ground
black pepper
3 kaffir lime leaves, fresh
or dried, finely shredded
6 skinned, boned chicken
thighs, cut into 2cm (in)
squares
FOR THE PEANUT
SAUCE:
2tbsp veg oil
3 shallots or 1 onion,
peeled and finely
chopped
1 red birds eye chilli,

thinly sliced or 1tsp
dried chilli flakes
1tbsp tomato puree or
ketchup
tsp shrimp paste (or
fish sauce)
1tbsp palm sugar or
muscovado sugar
165ml can coconut milk
100g (3oz) roasted
peanuts, finely chopped
in a food processor
2tsp kecap manis
Juice of 1 lime
12 bamboo skewers
soaked in cold water at
least 30 minutes
To make the peanut sauce,

heat the oil in a small pan
over a low heat. Add the
shallots or onion and fry gently
until soft and lightly browned.
Take out half the mixture and
set aside for the marinade.
Add the chilli, tomato pure
and shrimp paste to the pan
and cook for 2 minutes. Stir
in the sugar and coconut
milk, simmer 2 minutes to
reduce and thicken it. Add the
peanuts with the kecap manis
and lime juice. Season with a
little salt. It should be sweet
sour, salty and spicy. Allow
to cool. This will keep in the
fridge in a jar for 3 days.
To make the marinade,

stir the garlic, soy sauces,
pepper and lime leaves into the
cooked shallot with 1tbsp oil.
Add the chicken, mix well. Leave
to marinate for 10 minutes or
longer if possible.
Thread 5-6 pieces of meat
onto each skewer. Brush the
sticks lightly with more oil. Cook
on a griddle, barbecue or under
a hot grill for 5-7 minutes, turning
once until cooked through. Serve
hot with the peanut sauce.

Globe-trotting
Kecap
manis is
Indonesian soy sauce;
thick and sweet. If you
dont have it, use regular
soy sauce and add a pinch
of sugar. Add more chilli
if you like a hot
sauce!
Greek-style Chicken
Serves 4
8 chicken thighs,
skinned
1 lemon, zest and juice
1-2 cloves garlic, peeled
and crushed
3tbsp olive oil
60g (2oz) pitted black
olives
1 onion, peeled and cut
into thin wedges
Pinch ground cinnamon
Pinch ground cloves
150ml (pint) dry white
wine
400g can plum or
chopped tomatoes
black pepper
Ovenproof dish
1
2

Gas Mark 5.
Place the chicken thighs
in a bowl and add the
lemon zest and juice and
garlic and mix well. Cover the
bowl and chill for at least 1
hour to allow the flavours to
marinate before cooking.
Heat the olive oil in a
pan and add the chicken
thighs and cook over a high
heat until the surfaces have

browned, then transfer them
to an ovenproof dish and
scatter the olives on top.
Add the onion to the pan
and cook over a medium
heat for 5-7 minutes until
it has softened, then add
the cinnamon and cloves
and cook for a further
minute then add the wine,
tomatoes and marinading
juices and bring to the boil
and season to taste. If using
plum tomatoes, then break
them down slightly. Pour the
mixture over the chicken.
Cover the dish and cook
in the centre of the oven
for about 1 hour, or until the
chicken is tender. Remove
from the oven and serve
immediately.

Leave to cool, then pack

into a freezer container,
seal, and freeze for up to
1 month. Allow to defrost
overnight then reheat it
thoroughly in a saucepan or
in the oven before serving.
Chinese Chicken
Sweet & Sour
Serves 4-5
FOR THE SAUCE:

425g can pineapple
chunks in juice
and chopped
Dash of chilli sauce
4tbsp soft light brown
sugar
1tbsp freshly grated
ginger
2 cloves garlic, peeled
and crushed
4tbsp rice wine
vinegar
FOR THE CHICKEN:
Oil, for deep frying
100g (3oz) self-raising
flour
Pinch of salt
1 level tbsp cornflour
100ml (3fl oz) sparkling
water, well chilled
3-4 chicken breasts,
skinned and cut into
chunks
Deep-fat fryer
To make the sauce: Tip all

the ingredients into a pan
and bring to the boil, stirring

until the sugar dissolves.
Reduce the heat and simmer
gently until the mixture
thickens slightly and the red
pepper is tender.
To prepare the chicken:
Heat the oil in a deep-fat
fryer to 180/190C.
Sift the flour, salt and
cornflour into a bowl and
whisk in the sparkling water.
Dip chicken pieces into the
batter and carefully lower into
the oil. Cook for 6-8 pieces at
a time for about 5-7 minutes,
turning the pieces once during
cooking until theyre a lightgolden colour and the batter
is crisp.
Use a slotted spoon to lift
the chicken out of the oil
and drain on kitchen paper.
Keep the cooked pieces warm
while cooking the remaining
batches of chicken. Serve with
the sweet and sour sauce.
2
3

Globe-trotting
Chicken Tikka Masala

With Asian origins, this dish was created by Bangladeshi/Pakistani chefs to suit British palates
Serves 4-5
2-3tbsp chicken tikka

masala paste
2tbsp ghee or
sunflower oil
sliced
2 red peppers,
chunks
4 chicken breasts,
skinned and cubed
and crushed
400g can chopped or
plum tomatoes
2tbsp tomato pure

Salt
4-5tbsp single cream
Coriander, roughly torn
to garnish
Place the chicken breasts

in a bowl and mix in the
tikka masala paste, cover the
bowl and leave it to marinate
for at least 30 minutes, or
overnight.
Heat the ghee or oil in a
pan and add the onion
and pepper and cook over
a medium heat for 5-10
minutes, stirring occasionally

until the vegetables start
to soften.
Add the chicken and garlic
to the pan, and cook for
a further 10 minutes, until the
chicken starts to brown.
Add the chopped
tomatoes and tomato
pure to the pan, bring to
the boil, then reduce the heat
and simmer for about 20
minutes, until the sauce has
thickened slightly.
Just before serving,
season with salt and stir
4
5
in the cream. Serve with torn

coriander scattered on top
to garnish.
To freeze, make up to the

stage of adding the cream,
then allow the mixture to
cool and freeze it in a freezer
bag or suitable container.
Allow to defrost and reheat it
thoroughly and stir in cream
and garnish with coriander
just before serving.
American Pulled Chicken

The chicken is easy to cook in the slow cookpot with no added liquid!
Serves 4-6
Small chicken,
approximately
1.25-1.5kg (22/33lb)
6-8tbsp barbecue sauce
Baps, sliced tomato and
coleslaw to serve
Slow cookpot, optional
Place the chicken it in a

slow cookpot. Set the slow
cookpot to a medium/high
heat, and cook the chicken for
4-5 hours, or until the juices
run clear when the flesh is
pierced with a skewer.
Remove the chicken from
the slow cookpot and
place it on a plate. Remove
the skin from the chicken, and

then pull the flesh off the bones
it should be very tender and
almost fall off the bones.
Stir the chicken into the
barbecue sauce. Serve
the chicken in baps with a
little extra sauce drizzled over
if liked, and with the sliced
tomatoes. Serve with coleslaw.
This
recipe is best
cooked in a slow
cookpot, but if you
dont have one, then cook
in the oven on a low
setting, for 3-5
hours.
When cold, pack the

chicken in a suitable
container and freeze for up to
1 month. Allow it to defrost
before reheating.
Easy
Recipe
Mexican Chicken Fajitas
Serves 3-4
2-3 skinless chicken

breasts
2tbsp oil
crushed
30-35g packet fajita
seasoning mix
and sliced
1 green pepper, deseeded
and sliced
1 red onion, peeled and

sliced
Flour tortillas, warmed,
to serve
Guacamole, pico de gallo
(tomato salsa), soured
cream and grated cheese,
to serve
Rub the chicken breasts

in a little of the oil and rub
some of the fajita seasoning
mix all over the surface of it.

Heat the remaining oil and
cook the chicken breasts
for about 5 minutes then turn
them over.
Add the sliced peppers
and onion to the pan and
cook for a further 5-6 minutes,
stirring occasionally until the
chicken is cooked through
and the vegetables have
softened.
Remove the pan from

the heat and serve
immediately. Slice the chicken
and serve with flour tortillas,
guacamole, pico de gallo,
soured cream and grated
cheese.

Globe-trotting
Use any
leftover cooked
meat: pork or beef,
add some fresh prawns
if you like, or
chunks of spicy
sausage.
Malaysian Spicy Noodles

Serves 4-6
3tbsp vegetable oil or

sesame oil
2 eggs, beaten with a
splash of water
250g (8oz) medium egg
noodles
and finely chopped
1 green or red pepper,
deseeded, finely sliced
1 large carrot, peeled and
shaved into ribbons
and sliced
About 60g (2oz) ready
chopped kale or spring
cabbage, finely sliced
About 250g (8oz) cooked

chicken or pork, shredded
FOR THE SAUCE:
4tbsp Thai fish sauce
3tbsp sweet chilli sauce
3tbsp dry sherry sauce
2tbsp dark or light soy
sauce
Wok
1
2
Mix all the sauce

ingredients in a jug.
Heat 1tbsp of the oil in
a wok or large frying
pan. Add the beaten eggs
and let them set to make an
omelette. Flip this out onto a

plate and set aside. Add the
noodles to a pan of boiling
water and cook for 3-4
minutes until just softened.
Meanwhile, heat the rest
of the oil in the wok, add
the garlic, pepper strips,
carrot ribbons and half the
spring onions. Stir-fry for a
few minutes then add the
kale or cabbage and chicken
shreds and cook for another
few minutes.
Add the sauce, bring to
the boil, then add the
drained noodles and mix
in well. Add some of the
noodle cooking water so

that the sauce clings to
the noodles.
Roll up the omelette
tightly, cut it into thin
strips and scatter these and
the rest of the spring onions
over, for serving.

Globe-trotting
Japanese
Sticky
Yakitori
Chicken
Serves 2
4tbsp dark soy sauce

3tbsp runny honey
2tbsp sherry vinegar
2tsp sesame oil
400g (14oz) mini chicken
breast fillets or 23
skinless chicken breasts
cut into strips
1 bunch spring onions,
trimmed, quartered
1tsp vegetable oil
280g pack microwave
basmati rice (we used
Veetee Dine In)
Preheat the grill to high and

line a grill pan with foil.
Meanwhile, mix the soy
sauce, honey, vinegar and
sesame oil in a shallow dish.
Add the chicken and stir
to coat completely.
Put the chicken on the
lined grill pan, brush over
any remaining marinade and
grill for 5 minutes. Turn the
chicken, push up one end
of the pan and arrange the
spring onions on the other.
Drizzle with vegetable oil and
cook for 5 minutes.
Microwave rice according
to packet instructions.
Serve the chicken and spring
onions with the rice.
2
3

If youre
cooking your own
rice, measure by volume,
not weight. Youll need 150ml
(pint) rice and 300ml
(pint) salted water. Cover,
bring to the boil and cook
for 10 minutes until rice
is tender and liquid
absorbed.
Spanish-style Chicken & Cho

Serves 2
4 chicken thighs or
2 chicken breasts
(300g/10oz)
black pepper
2tbsp olive oil
1 Romano red pepper,
chunks
and crushed
60g (2oz) chorizo
(7.5cm/3in) piece skinned,
sliced into 10
About 8 sage leaves,
chopped
Italian Chicken &

Tarragon Risotto
Serves 2
50g (1oz) butter

into thin wedges
200g (7oz) risotto rice
and crushed
Approximately 1litre
(1 pints) chicken stock,
hot, see page 99 for
homemade, or use
stock cubes
150g (5oz) cooked
chicken, shredded
tarragon, plus extra for
garnish
pepper
Parmesan cheese,
freshly grated to serve
Melt half the butter in a

saut pan and add the
onion and cook for a few
minutes until its softened but

not coloured.
Add the rice and garlic to
the pan and cook for a
couple of minutes to coat the
rice in the butter.
Pour the wine into the
pan and simmer until the
wine has almost evaporated,
stirring regularly. Gradually
add the stock, a ladleful at a
time, until the rice is almost
cooked. Add the chicken
and peas to the pan and
heat them through.
Stir in the tarragon and
seasoning just before
serving, spoon onto plates
and grate some Parmesan
over the top and scatter over
some torn tarragon leaves.

A few fresh thyme sprigs

or tsp dried thyme
Zest and juice of half a
lemon
Crusty bread and salad
leaves, to serve
Wok
Slice the chicken into

finger-width strips or
chunks and season well while
a wok or frying pan heats up.
Add half the oil and brown the
chicken all over for 5 minutes.
Push the chicken to one side
in the wok.
Globe-trotting
rizo Stir-fry
Add the rest of the oil, red

pepper, garlic, chorizo,
sage and thyme and fry for a
few minutes.
Add the lemon zest and
juice. Stir well and heat
through for a minute. Garnish
with a few sprigs of fresh
thyme. Serve with bread and
salad or green vegetables, if
you like.

Use
2 ready
roasted/chargrilled
red peppers for
extra
speed.
Recipes by Sue McMahon, Kate Moseley and Felicity Barnum-Bobb. Photos by Chris Alack, Tony Briscoe, David Jordan, Sian Irvine, Martin Poole. Props stylist: Sue Radcliffe
Please note the nutritional values are for the maximum number of servings and exclude serving suggestions.
To make this
recipe look even
more authentic, serve in
dishes made from banana
leaves cut and fold the
banana leaves into the right
shape and use cocktail
sticks to secure
them.
Thai Green Chicken & Coconut Rice

Serves 4
FOR THE RICE:
200ml carton UHT
coconut cream
300g (10oz) jasmine rice
FOR THE CHICKEN:
1tbsp sunflower oil
2 chicken breasts,
skinned and chopped
2tbsp green Thai curry
paste
100ml (3fl oz) boiling
water
2 bananas, chopped
Banana leaves, cocktail

sticks, optional
To prepare the rice, pour

the coconut cream into
a saucepan and add 500ml

(16fl oz) water. Bring to the
boil then add the rice to the
pan. Simmer the rice for
about 15-20 minutes or until
the liquid has been absorbed
and the rice is just tender,
stirring the rice occasionally
so that it does not stick to the
base of the pan.
To cook the chicken,
heat the oil in a pan and
add the chicken and cook
it for 2-3 minutes, stirring it
occasionally until the surface
starts to turn white. Add the
green Thai curry paste to the
pan and continue to cook for
a further 2-3 minutes. Add
the water to the pan and then
simmer the chicken gently

for 15 minutes.
Add the banana to the
pan and simmer for a
further 5-10 minutes, until
the chicken is cooked
through and the banana
has softened slightly.
Spoon the rice and
chicken mixtures into the
banana leaf dish and serve.

The cooled green Thai

chicken mixture may be
frozen in a freezer bag for up
to 1 month. Allow to defrost
before reheating.
Only
1.99
On Sale Every Month
Available from all good retailers, to find your local

stockist visit www.womansweekly.com/findWWF
Speedy Suppers
In a
Flash
When time is short,

theres no excuse not to
have a proper meal as all
these recipes are quick
to prepare and cook
Barbecue Chicken Pizza

Serves 4
2 large ready-made pizza

bases
4tbsp sun-dried tomato
pure
140-180g pack ready-to-
eat barbecue or sweet

chilli chicken breast
pieces
60g (2oz) ready-grated
mozzarella
10-12 baby plum
tomatoes, halved
1tbsp olive oil
Pea shoots, for garnish
Baking sheet
1
2

Gas Mark 7.
Put the pizza bases on a
heavy baking sheet. On
each base, spread 2tbsp sundried tomato pure.
Slice the chicken breast
pieces and arrange on
top of the pizza, with the
tomatoes on top. Sprinkle
with the mozzarella and drizzle
with olive oil.

Bake for 12-15 minutes,
or until the topping is
bubbling and the edges are
browning. Remove from oven
and garnish with pea shoots.

Chilli & Satay Chicken Sticks

Serves 3-4
FOR THE SATAY:
2tbsp peanut butter
4tbsp sweet chilli
dipping sauce
400g-500g (14oz-1lb) mini
chicken fillets or strips of
skinless chicken breast
FOR THE DIPPING SAUCE:

2tbsp crunchy peanut
butter
2tbsp sweet chilli dipping
sauce
1-2tbsp boiling water
Skewers, metal or wooden
If using wooden skewers,

soak them in water for a few
minutes so they don't burn
under the grill. To make the
coating for the chicken, mix
together the peanut butter and
chilli dipping sauce and then
stir in the chicken. Concertina
the chicken onto skewers and
Chicken Escalopes
Serves 2
2 chicken breasts,
skinned
2tbsp plain flour
black pepper
1 medium egg
50g (1oz) fresh white
breadcrumbs
Zested rind of 1 lemon
1-2tbsp chopped fresh
parsley
30g (1oz) butter
1tbsp sunflower oil
then drizzle over any

leftover sauce.
Cook the skewers under
a hot grill for 5-8 minutes,
turning them occasionally until
the chicken is cooked through.
To make the sauce, mix
together the peanut
butter and chilli sauce, and
add sufficient water to give a
dipping consistency. Serve
the hot skewers with the
dipping sauce.

the original surface area.

Tip the flour onto a plate
and season it with salt
and pepper. Beat the egg in
a shallow dish. On another
plate, mix together the
breadcrumbs, lemon zest and
parsley. Dip a chicken breast
in the flour and tap off any
excess, then dip it in the egg
to coat it completely, allowing

the excess to drip off.
Then dip the chicken
in breadcrumb mixture,
pressing it on well so it is
completely covered. Repeat
with the other chicken breast.
Heat the butter and oil in
a large frying pan. Cook
the chicken breasts over a
medium heat for 3-4 minutes

on each side, until cooked
through. Remove the chicken
from the frying pan and drain
on kitchen paper, then serve.
Put each chicken breast

between 2 sheets of cling
film or in a freezer bag and
use the end of a rolling pin or
mallet to beat each out to an
even thickness, about twice
Speedy Suppers
Chicken Livers In Creamy

Mushroom Sauce
Serves 4
10g (just under oz) dried

mushrooms (porcini)
400g pack fresh chicken livers
3 slices Parma ham
2tbsp olive oil
30g (1oz) butter
5 medium-sized flat mushrooms
4-6tbsp crme frache
3 spring onions, trimmed and
chopped
Salad, rice or bread, to serve
Pour 150ml (pint) hot water

over the dried mushrooms and
leave for 10 minutes. Meanwhile trim
the chicken livers, cut to even-sized
pieces and dry on kitchen paper if
necessary. Heat a pan and fry torn

pieces of Parma ham for a few
minutes. Take out and set aside.
Keep the smallest flat mushroom
but add the others to the pan,
stalk side down, with half the oil
and half the butter. Cook for about
5 minutes then turn them over to
finish cooking through another
5 minutes. Chop the remaining
mushroom finely. Remove the
cooked mushrooms from the pan
and keep them warm on a baking
sheet in the oven.
Add the rest of the oil and
butter to the pan and the
chicken livers in one layer. Cook for
a few minutes then turn them over
Chicken & Cheese Bites

Makes 22-24 Serves 4-6
400g (14oz) minced chicken

(or turkey)
150g (5oz) breadcrumbs
100g (3oz) mature Cheddar,
grated
1tbsp mayonnaise
1tsp dried thyme or 2tsp fresh
thyme leaves
crushed, optional
Salt and freshly ground black
pepper
1 medium egg
TO SERVE:
6tbsp mayonnaise
1 clove garlic, crushed

Juice of lemon
A few oven chips and green
salad, to serve
Baking sheet, greased or with
non-stick liner
1
2

Mark 4.
Put the chicken in a bowl
with 100g (3oz) of the
breadcrumbs, the grated cheese,
mayonnaise, thyme and garlic, if
using. Season and mix together
well. Shape the mixture into golf
Oaty Sesame Chicken

Serves 3
2 chicken breasts, skinned

6tbsp fine fresh breadcrumbs
1tbsp porridge oats
1tbsp sesame seeds
1tbsp finely chopped parsley
Salt and freshly ground black
pepper
1 medium egg
1-2tbsp light olive oil
TO SERVE:
Broccoli and kale, and baby
tomatoes
Put the chicken breasts between

a piece of cling film or a freezer
bag and beat them flatter, using a
rolling pin. Cut each breast into 3.
Mix the breadcrumbs, oats,
sesame seeds, parsley and
seasoning on a plate. Beat the egg
on another plate or in a shallow
bowl. Coat each piece of chicken
in beaten egg then in the crumb
mixture. Chill until ready to cook.
Heat the oil in a large pan and fry
the chicken for 2-3 minutes each
Speedy Suppers
for another couple of minutes until
just tender but still slightly pink in
the middle. Spoon the livers onto
the cooked mushrooms. Add the
chopped mushroom to the pan
juices and cook for 2 minutes. Add
the rehydrated mushrooms and
liquid to the pan and cook until the
liquid is reduced to about 3tbsp.
Stir in the spring onions and
the crme frache and season
well. Bring to the boil then spoon
the sauce over the livers on the
mushrooms. Garnish with the
cooked Parma ham. Serve with
bread or rice and some green
vegetables of salad.
Chicken & Bacon Noodle Salad
Serves 4
4 small chicken thighs, skin on

6 rashers smoked streaky bacon
1 slice of bread cut into small cubes
1tbsp olive oil
2 medium egg noodle nests (125g/4oz)
8 Romaine lettuce leaves
About 15g (oz) Parmesan, finely
grated, for serving
FOR THE DRESSING:
1 garlic clove, peeled and crushed
2-4 anchovy fillets, chopped
1 rounded tsp Dijon mustard
4 tbsp crme frache
About 2tsp lemon juice

ball size rounds (about 30g/1oz

each). Beat the egg in a bowl, put
the rest of the breadcrumbs on a
plate. Dip the balls in the egg, then
the crumbs to coat them lightly. Put
the balls on a greased baking sheet
and bake for 2025 minutes until
cooked through.
To serve: Mix the mayonnaise,
garlic and lemon juice and serve
with the chicken and cheese bites
hot or cold with a few chips
and salad.
PER BITE: Calories: 100 Fat: 6g

Saturated fat 2.5g
Set the oven to 200C or Gas Mark 6.

Put the chicken thighs into a mediumsized roasting tin, season well, and
drape the bacon over the top. Add a few
thyme sprigs if you have some. Roast
for 20 minutes.
Add the bread cubes to the roasting

tin, drizzle with the oil and put the tin
back in the oven for 20 minutes or until
the bacon and bread are crispy and the
chicken cooked through.
To make the dressing: whisk the
ingredients together.
Cook the noodles according to the
pack instructions for 4-5 minutes.
Meanwhile, skin and shred the
chicken and mix it into the dressing.
Arrange the leaves on plates, spoon
the hot noodles on, then the chicken
mixture and top with bacon bits and
croutons. Sprinkle with Parmesan,
freshly ground black pepper and
thyme leaves.
3
4
5
6

Use
leftover roast
chicken for this recipe
and dry fry bacon and fry
croutons to go with it. If
you want to serve the
salad completely cold, rinse
the noodles through with
cold water and
drain well.
side or until golden and cooked

through. Remove and keep warm
for a couple of minutes. Add halved
tomatoes to the pan and cook a
few minutes.
Meanwhile, cook the greens
in a little boiling water for 34
minutes drain well. Drizzle with a
little oil or vinaigrette, season well
and serve with the chicken.


In a shallow dish, mix

the garlic, paprika and
cumin with the oil and
1tsp red wine vinegar.
Slice the chicken
breasts in half
horizontally not quite
through, open them out,
put in a strong polybag
or between sheets of
clingfilm and gently bash
them with a rolling pin to
flatten them evenly all over.
Trim if necessary. Add the
chicken to the marinade and
coat both sides. Leave 10
minutes to marinate.
Meanwhile, make the
salsa: Slice the onion
thinly and chop the tomatoes.
Mix them together in a bowl
with the coriander or parsley,
vinegar and seasoning.
Heat a griddle pan. Cook
the chicken breasts on
both sides for 2-3 minutes
until griddle marked and
cooked through.
Serve with new potatoes
(boil for 10-15 minutes)
and green beans (chopped
and boiled for 5 minutes).
Paprika Escalopes
Serves 2

crushed
1tsp smoked paprika
1tsp ground cumin
2tsp light olive oil
1tsp red wine vinegar
skinned
FOR THE SALSA:

Half a red onion, peeled
4 pieces sun-dried/
sunblush tomato
6 baby plum or cherry
tomatoes
2tbsp fresh chopped
coriander or
parsley
2tsp red wine vinegar

black pepper
New potatoes (4-5 per
person) and a handful
of green beans, to
serve
Ridged griddle pan

Chicken & Mushroom Carbonara

Serves 4
2tsp light olive oil

bacon, about 90g (3oz)
diced
250g (8oz) cup
mushrooms, chopped
4 chicken thigh fillets,
about 350g, trimmed of
fat and cut into 2.5cm
(1in) pieces.
100ml (3fl oz) dry white
wine
200ml carton crme
frache
300g (10oz) linguine/
spaghetti
2 medium egg yolks
black pepper
Good handful fresh
chopped parsley
Green salad, for serving
Heat a wok or large frying

pan, add 1 teaspoon of
the olive oil and the bacon
and fry until it starts to brown,
stirring occasionally then add
the mushrooms and cook
for about 5 minutes until they
are browned. Tip these into
a bowl and reheat the pan

with the rest of the oil. Add
the chicken and fry until just
coloured and the chicken is
cooked through.
Pour the white wine into
the pan, let it sizzle for a
couple of minutes then add
the crme frache. Bring to a
gentle simmer for 8 minutes
then put the bacon and
mushroom mixture back
in and reheat for a couple
of minutes.
Meanwhile, cook and drain
the pasta according to the
directions on the pack.

Take the sauce off the
heat, cool for a minute
then beat the egg yolks one
at a time into the sauce to
thicken it. Season with salt
and pepper.
Add the hot pasta to the
wok and mix in well with
seasoning and parsley. Serve
with green salad.
4
5

Speedy Suppers
This
recipe can also
be made using 2
small chicken breasts,
or use leftover
cooked chicken.
Heat a frying pan, add

the chicken thighs, skin
side down and cook, without
fat, for 20-25 minutes, until
cooked through. Cool, remove
the skin and bones and cut or
tear the chicken into strips. 2
Cut bread into small cubes.
Heat the oil in a frying pan,
add the bread cubes and
cook for 3-4 minutes turning
occasionally until crisp
and golden.
Pull the lettuce leaves
apart and leave them
whole or tear them into pieces
and put in a salad bowl.
To make the dressing: Whisk
all the ingredients together.
Add chicken strips to the
bowl of salad leaves, with the
croutons and small chunks of
Stilton. Spoon dressing over
and serve immediately.
British Caesar Salad

Rather than being a traditional Caesar salad, this recipe makes the most
of traditional British ingredients.
Serves 4
4 chicken thighs,
boneless and skinless
2 thick slices white bread,
crusts removed
2tbsp olive oil
2 Romaine lettuce hearts
60g (2oz) Stilton

cheese
FOR THE DRESSING:
2tsp capers, rinsed, dried
and chopped if large
crushed
3tbsp olive oil

2tbsp fresh lemon
juice
5tbsp single cream
black pepper

Chicken Fingers & Mustard Dip

If
you cant
get chicken mini
breast fillets, use
3 chicken breasts,
cut into
strips.
Serves 4-6
100g (3oz) cornflakes

350g (12oz) chicken mini
breast fillets
1 rounded tbsp plain flour,
seasoned with salt and
pepper
1 medium egg, beaten
FOR THE DIP:
3tbsp crme frache
2tbsp mayonnaise
1tbsp made English
mustard
Sliced peppers, carrot
and celery sticks, to
serve.
Baking sheet, lined with
baking parchment or
non-stick liner

or Gas Mark 6. Place the
cornflakes in a shallow dish
and crush with your hands.

Coat the chicken fillets in
seasoned flour, then dip them
in beaten egg and then in the
crushed cornflakes.
Place the coated chicken
fillets on the lined baking
sheet, and bake for 15-20
minutes, or until cooked
through.
To make the dip, mix
together the crme frache,
mayonnaise and mustard
and season to taste with salt
and pepper. Serve the hot
chicken fillets with the dip
accompanied with the sliced
peppers, carrot and celery
sticks, if liked.

Fat: 10g Saturated fat 3.5g
Recipes by Sue McMahon and Kate Moseley. Photos by Chris Alack, Tony Briscoe, Ian Garlic and www.frankthephotographer.com Props stylist: Sue Radcliffe.
Nutritional values are per portion for the maximum number of servings and do not include serving suggestions.
Speedy Suppers
Chicken & Mushroom Pancakes

Serves 4
1tbsp sunflower oil

and crushed
200g (7oz) cup
mushrooms, sliced
250g (8oz) cooked
chicken, shredded into
rough chunks
and sliced
180-250g carton full fat
cream cheese
3tbsp milk
parsley, plus extra for
garnish
4 ready-made pancakes/
crepes, warmed
Salad or vegetables,
to serve
To make the filling: Heat

the oil in the pan, add
the garlic and mushrooms

and cook for about 5
minutes. Add the cooked
chicken, spring onions and
4 tablespoons of water and
heat through, then add the
cream cheese and milk,
and stir until the cheese
melts and is hot. Stir in the
chopped parsley.
Divide the filling between
the 4 warmed pancakes
or crepes, putting it on a
quarter section then folding
the rest of the pancake over
into a fan shape. Serve hot
with salad or freshly cooked
vegetables and garnish with
extra parsley.
Take Your Time
Mellow-spiced Chicken & Chickpeas
Serves 4
8 chicken thighs, skin

still on
black pepper
1tbsp olive oil
and cut into thin
wedges
24 fat cloves garlic,
peeled and crushed
1tbsp each cumin and
coriander seeds and
paprika
410g can chickpeas,
rinsed and drained
stock
23tbsp Greek yogurt

A handful of fresh
coriander leaves, to
garnish
Bread, to serve
Trim excess fat off the

chicken thighs. Season the
meat. Heat the oil in a large
frying pan, pack in the thighs,
skin side down and cook for
810 minutes until the skin is
a good golden colour. Turn
them over and cook another
5 minutes. Take out with
tongs and set aside on a
plate. Drain off all but about 1
tablespoon fat from the pan.
Add the onion leaves and

garlic to the pan and cook
5 minutes. Meanwhile, roughly
grind the spices in a pestle
and mortar. Stir them into
the pan and cook for 5
minutes.
Add the chickpeas and
stock. Bring to the boil,
put the chicken thighs back
in, skin side up and simmer,
uncovered, for 1520 minutes
until the chicken is tender
and the sauce has thickened
slightly.
Stir in spoonfuls of yogurt
and let it warm through
but not boil or the yogurt may
split and separate. Sprinkle

with roughly torn coriander
leaves and serve hot
with bread to dip into the
sauce.
Add
more yogurt
for a lighter,
thinner
sauce.
Slowly Simmered
Long, gentle cooking tenderises the meat to make it melt in the mouth and
there's nothing better than coming home to a hot meal
Country Chicken Casserole
Serves 2-3
2tbsp sunflower oil

4-6 chicken portions, or
1 chicken jointed (see
page 98)
140g packet cubed
pancetta
500g (1lb) small onions or
shallots, peeled
2-3 carrots, peeled and
sliced
250g (8oz) button
mushrooms, halved or
quartered if large
crushed
500ml (16fl oz) chicken
stock, homemade, see

page 99, or using a stock
cube
2-3 bay leaves
Few sprigs thyme
Large casserole dish
1
2

Gas Mark 4.
add the chicken portions
and cook them for about
710 minutes, turning them
occasionally until theyve
browned on all sides. Lift them
out of the pan and place them
in a casserole dish.
Add the pancetta to

the pan and cook for
45 minutes until it starts to
brown, then add the onions
or shallots, carrots and
mushrooms to the pan, and
cook for a further 57 minutes,
until the vegetables start to
brown and soften, stirring them
regularly. Add the garlic to the
pan and then the flour. Mix
well so that the flour is evenly
mixed, then gradually add the
stock, leaving the mixture to
come to the boil between each
addition so that the mixture
thickens slightly to give a
smooth sauce.
Add the bay leaves and a

few sprigs of thyme to the
chicken and then pour over
the pancetta, shallots and
mushrooms and all the juices
in the pan. Cover the casserole
dish with either a lid or foil and
then place it in the centre of
the oven for 1-1 hours.
Remove from the oven
and serve with mashed
potatoes and veg.

Leave the mixture to cool

and freeze for up to 1 month.
Coq Au Vin
Serves 6-8
This slow-cooked chicken was originally a way

of tenderising an old cockerel, and the comb
was kept and used for garnish but weve
opted to garnish with parsley!
5

200g packet smoked
lardons, or chopped
streaky bacon
6-8 chicken portions, or
1 chicken jointed (see
page 98)
400g (14oz) shallots,
peeled
30g (1oz) butter
250g (8oz) chestnut
mushrooms, halved
4tbsp brandy
750ml bottle red wine,
preferably Burgundy
A few sprigs thyme
2 bay leaves
FOR THICKENING:
60g (2oz) butter, softened
black pepper
Chopped fresh parsley, for
garnish
Large casserole dish

Gas Mark 4. Heat the oil in a
large pan and add the lardons
and fry until they start to
crisp, then remove them from
the pan and drain them on
absorbent kitchen paper. Add
the shallots to the pan, and
cook them for 58 minutes,
until they are golden and
remove them from the pan.
Add the butter to the pan
and heat until foaming and
put the chicken in the pan skinside down and press it down
3
while the surface browns, then
turn the pieces and brown on
the other side then remove
them from the pan and place
in a large ovenproof/flameproof
casserole dish.
Add the mushrooms and
garlic to the pan and cook
them for a few minutes, then
pour in the brandy, and stir to
mix in all the sticky juices in
the bottom of the pan. Cook
until almost all the brandy has
evaporated. Pour in the red
wine and bring the mixture
to the boil.
Scatter the lardons and
shallots over the chicken in
the casserole dish. Place the
thyme and bay leaves on top,
then pour over the hot wine
mixture. Cover the dish and
cook for 11 hours or until
the chicken is tender.
Lift the chicken out of the
casserole dish. To thicken
the sauce, mix together the
butter and flour. Place the
casserole dish on the hob,
and gradually add the butter
mixture a knob at a time,
stirring well until the sauce
has thickened to the desired
consistency. Season and then
return the chicken to the pan.
Garnish with parsley, serve.
4
5

Pack into a suitable freezer

container and freeze for up
thoroughly before reheating.
Slowly Simmered
bacon, roughly chopped

4 large floury potatoes
about 1.kg (2lb), peeled
and cut into 5mm ( inch)
thick slices
and sliced
black pepper
Handful of thyme sprigs
600 (1pint) good chicken
stock, see page 99.
1 large or 4 individual
casserole dishes
Stoved
Chicken
Serves 4
30g (1oz) butter

1tbsp olive oil
8 chicken thighs bone
in or boned
4 rashers lean back

Gas Mark 2. Heat half the
butter with the oil in a large
frying pan and fry the chicken
and bacon for about 5
minutes until lightly browned.
Put half the potato slices
in a layer at the bottom of
a large casserole or individual
casserole dishes. Cover with
half the sliced onion, season

well and add the thyme
sprigs. Place the chicken and
bacon on top. Spoon over the
pan juices.
Arrange the rest of the
onion and the potato
slices on top. Pour on the
chicken stock then dot the
top with the rest of the butter.
Cover with a lid or foil
and bake for 12 hours
until tender.
Take off the lid or foil and
cook another 30 minutes
at a higher temperature,
200C or Gas Mark 6, to
brown the top or brown the
top under the grill for serving.
Serve with freshly cooked
green vegetables.
4
5
6

oregano, to garnish
Bread, to serve
Chicken &
Chorizo Stew
Serves 4
1tsp dried Italian
seasoning
Salt and black pepper
1tbsp olive oil
4 small chorizo sausages,
halved
1 onion, chopped
and chopped
90g (3oz) button

mushrooms
600ml (1pint) hot chicken
stock
190g can chopped
tomatoes
2tbsp balsamic vinegar
1tbsp tomato pure
410g can cannellini beans,
drained
2tbsp thickening granules
Few sprigs of fresh
Sprinkle the chicken with

the Italian seasoning, salt
and ground black pepper.
Heat the oil in a flameproof
casserole or pot. Add the
chicken and fry for a few
minutes. Add the chorizo and
onion and cook for 5 minutes.
Stir in the red pepper,
garlic, mushrooms, stock,
tomatoes, balsamic vinegar
and tomato pure. Bring to
the boil, cover and simmer for
40 minutes. Add the beans
and thickening granules, stir
gently and cook for 5 more
minutes. Garnish with oregano
and serve with bread.

Pack into a suitable freezer

container and freeze for up
thoroughly before reheating.
Chicken
Noodle
Broth
Serves 4
2 free-range chicken legs

2 onions, peeled
2 large carrots, peeled
23 sticks celery, trimmed
1 bay leaf
A few sprigs of thyme and
parsley
2 medium leeks, trimmed
and diced
125g (4oz) rice noodles
Parsley leaves, to garnish
Bread, to serve
Put the chicken legs in a

large pan with one of the
onions, one of the carrots and
one stick of celery, roughly
chopped. Add the bay leaf
and thyme sprigs, cover
with water and bring just to
the boil. Cover the pan and
reduce the heat and simmer
for 45 minutes.
Use a slotted spoon to
lift the chicken legs out of
the pan and set them aside
to cool. Strain the stock and
discard the vegetables and
herbs. Pour the stock it
should be about 1litre (1
pints) back into the pan.
Dice the remaining onion,
carrot and celery. Add to
the stock and bring to the
boil. Simmer for 10 minutes,
add the leek, and when the
stock comes back to the boil,
break the noodles into the pan
and cook for 8 minutes until
theyre tender.
Meanwhile, remove the
skin and bones from the
chicken legs and shred the
meat. Divide it between 4
warm bowls, then spoon the
soup over and garnish with
parsley. Serve with bread.

Fat: 3.5g Saturated fat: 1g
Slowly Simmered
Moroccan Chicken
Tagine
125g (4oz) dried
chickpeas
2tbsp groundnut oil
500g (1lb) boneless
chicken thighs
1 large onion, chopped
2tsp ground ginger
2tsp ground cinnamon
2tsp turmeric
500g (1lb) pumpkin,
peeled and cubed
2 celery stalks,
chopped
Pinch of saffron
threads
2 x 400g cans
tomatoes
1litre (1pint) chicken
stock
2tbsp coriander leaves
To Serve:
Giant couscous
8 green olives
Handful of coriander
Pomegranate seeds
Medium casserole dish
or tagine
1
2
Soak the chickpeas in

cold water for several
hours or overnight.
Heat oven to 180C or
Gas Mark 4, if using. Heat
the oil in a large flameproof
casserole, add the chicken
thighs and pan-fry to brown
for 5 minutes.
Add the onion, ginger,
cinnamon, turmeric and
cook for a few minutes to
soften and cook spices.
Add the pumpkin, celery,
saffron, tomatoes, stock,
drained, soaked chickpeas
and coriander leaves. Cover
and cook in the oven for 2
hours or in a slow cooker for
6 hours.
Serve with giant couscous
and top with the green
olives, coriander leaves and
pomegranate seeds.
4
5
Per ServING: Calories: 433

Chicken, Bacon &

Leek Puddings
These are steamed in a roasting tin in the oven,
but can also be cooked in a steamer if you have
one with a large flat bottom
Serves 6
For THe FILLING:
3 chicken breasts,
skinned and diced
6 rashers smoked back
bacon, chopped
1-2 leeks, washed and
chopped
black pepper
chopped parsley
For THe PASTrY:
250g (8oz) self-raising
flour
125g (4oz) suet
Chicken gravy, to serve,
optional
6 individual pudding tins,

well buttered
1
2

Gas Mark 5.
To make the filling, mix
together all the ingredients
and season well with salt
and pepper.
To make the pastry, tip the
flour into a bowl and stir in
the suet and a pinch salt. Add
approximately 150ml (pint)
cold water and stir into the
flour mixture. Mix to give a soft
but not sticky dough, adding a
little more water if necessary.
Divide the dough into 6.
Break off about 2/3 of each
piece and roll out thinly on
4
a lightly floured surface and

use to line the pudding tins,
having the dough overhanging
the top rim slightly. Brush
water around the top edge.
Fill with 1/6 of the filling mixture,
pressing it down well. Roll
out the small piece of dough
for the lid and place on top,
pinching the edges together
well. Crimp around the edge
to seal well then cover each
tin well with a pleated piece
of non-stick foil or if you dont
have non-stick foil, use baking
parchment then foil.
Place a wire rack in the
base of a deep roasting
tin and place the pudding tins
on it. Pour in boiling water to
about up the roasting tin,
then cover the roasting tin
with foil to trap the steam.
Carefully place the roasting
tin in the oven and allow the
puddings to steam for about
2-3 hours.
and remove the foil covers,
and use a small palette knife
to help ease the puddings out
of the tins and onto plates.
Serve with vegetables and
chicken gravy if liked.

Recipes by Sue McMahon, Kate Moseley and Felicity Barnum-Bobb. Photos by Chris Alack, Ian Garlick, Will Heap. Props stylists: Sue Radcliffe and Victoria Eldridge.
Nutritional values are for the maximum number of servings and do not include serving suggestions.
Serves 4
Slowly Simmered
Braised Chicken Casserole With Apples

Serves 3-6
2tbsp sunflower oil

2 red-skinned apples, cored
and cut into chunks
1 onion, peeled and cut into
thin wedges
2 sticks celery sliced
6-8 skinless chicken thighs
6-8 rashers smoked streaky
bacon
500ml bottle cider
1tbsp wholegrain mustard
2tbsp crme frache
Large, shallow casserole
dish
Heat the 1tbsp oil in a saut

pan and add the apple and
cook for 3-4 minutes until its

started to turn golden and then
remove it from the pan and set
it aside.
Add the remaining oil to the
pan and cook the onion and
celery for 5-7 minutes, until it
starts to soften and then remove
it from the pan.
Stretch the bacon against the
back of a knife and wrap one
slice around each chicken thigh.
Add the chicken to the hot pan
and cook for about 10 minutes,
turning the chicken to crisp the
bacon on all sides. Return the
onion and celery to the pan and
stir in the cider. Add the mustard
and stock cube and stir until
the stock cube dissolves. Bring
the mixture to the boil and then

cover the pan, reduce the heat
and simmer it gently for 30-40
is tender.
Add the apples and crme
frache to the pan and bring
to the boil. Season to taste with
salt and pepper, and simmer for
a few minutes before serving.

To freeze, omit the apples

from the recipe. Freeze for up to
1 month. Allow to defrost and
heat thoroughly. While heating,
cook the apple and add to the
mixture before serving.
For a
thicker sauce,
remove the chicken
from the pan at the
end of cooking and
boil mixture rapidly
to reduce the
liquid.
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Slowly Simmered
Tomato & Olive Chicken Stew

Serves 4-6
4 skinless chicken
breasts
4tsp stock powder, eg,
Marigold Swiss Vegetable
Bouillon, or 2 chicken
stock cubes
2tbsp mild and light
olive oil
1 red onion, peeled and
chopped
2 carrots, finely chopped
2 garlic cloves, sliced
2tbsp tomato pure

1kg (2lb) fresh plum
tomatoes, skinned
20g pack basil, shredded,
reserving a few leaves
1tbsp capers
2tbsp sliced olives
Put the chicken breasts in a

pan with the stock powder
and pour over 1litre (1pint)
boiling water. Simmer for 35
minutes, or until chicken is
cooked through.
Meanwhile, heat the oil
in another large pan, or
casserole, and gently cook
the onion and carrot for 10
minutes. Add the garlic and
tomato pure and stir into the
vegetables. Cook for a further
2 minutes.
Put the tomatoes into a
food processor and whizz,
then add to the pan with
the vegetables. Cook for 20
minutes, until reduced and the

sauce has thickened.
Break up the chicken and
add to tomato sauce,
with a little stock, as needed.
Garnish with the reserved
basil. Serve scattered with the
capers and olives.

Nice
Pie
As
Golden pastry or potato topping seals in

Recipe on page 60
delicious flavours in these tasty recipes
Raised Chicken & Bacon Pie

Serves 10-12
FOR THE FILLING:

6 chicken breasts,
skinned and chopped
250g (8oz) smoked
streaky bacon, finely
chopped
thyme
black pepper
350-500g (12oz-1lb)
pork sausagemeat, or
sausages, skinned
FOR THE PASTRY:
500g (1lb) plain flour
1 level tsp salt
2 medium egg yolks
125g (4oz) white
vegetable fat
1 medium egg, beaten,
for glaze
FOR THE JELLY:
4 sheets gelatine
stock
20cm (8in) loosebottomed cake tin,

buttered
Baking tray
Position the oven shelf so

that the pie will be central
in the oven. Set the oven to
200C or Gas Mark 6.
To prepare the filling, mix
together the chicken,
bacon and thyme and season
it well. Roll the sausagemeat
into 8 balls.
To make the pastry, tip the
flour into a bowl and add
the salt and egg yolks. Cover
the egg yolks with the flour.
Pour 250ml (8fl oz) water into
a saucepan and add the white
vegetable fat. Place the pan
over a gentle heat until the fat
melts, then bring the mixture to
the boil, taking care in case the
mixture spits. Working quickly,
pour the water and fat into the
flour, again taking care in case
it spits out of the bowl, and
then use a wooden spoon to
work the mixture together to
form the dough. Knead
the dough very lightly until
its smooth.
Reserve about a quarter of
the pastry for the lid, and
keep it wrapped in a plastic
bag so that it does not dry out.
Roll the larger piece of pastry
and line the cake tin, leaving

any excess hanging over the
tin if the pastry doesnt fit,
or there are any holes, then it
can be stretched or pushed
together using your
knuckles.
Spoon half of the chicken
mixture into the tin,
then arrange the balls of
sausagemeat on top, and
then spoon on the remaining
chicken mixture. Roll out the
reserved pastry for the lid.
Brush water around the rim of
the cake tin and then place the
lid on top. Press well around
the join in the pastry and trim
away any excess, and crimp
around the top edge to help
ensure a good seal.
Cut a large hole in the
centre of the pie. Brush
egg glaze over the pie top.
Place the tin on the baking
tray and bake the pie in
the centre of the oven for 30
minutes, then reduce the heat
of the oven to 180C or Gas
Mark 4 and cook the pie for a
further hour. If the pie starts to
brown too quickly then cover it
with a sheet of foil.
6
7
Remove the pie from the

oven and carefully remove
it from the tin, but leaving it on
the base of the tin. Place the
pie on the baking sheet. Brush
some egg glaze over the sides
of the pie, and return the pie
to the oven for a further 15-20
minutes, or until the pastry is a
pale golden colour.
Remove the pie from the
oven and leave it to cool,
then place it in the fridge and
chill it well. Place the gelatine
in a small bowl and pour over
some cold water and leave the
gelatine to bloom. Bring the
stock to the boil. Squeeze the
excess water out of the gelatine
and then add it to the stock and
stir until it dissolves. Leave the
jelly to cool, but not set. Pour
the jelly through the hole in the
top of the pie, using a funnel if
necessary. Return the pie to the
fridge and chill until the jelly sets.
This pie will keep in the fridge for
up to 4-5 days.

A l l Wra p p e d U p
This pie will

serve a lot of people,
but it's worth making a big
pie as it looks more impressive.
It's quite rich so only small slices
are needed. The pie is best made
at least 1 day in advance, and then
pour in the jelly filling once the
pie is well chilled so that it will
set quickly and not run
out of the pie.
Roast or
poach a 1.3kg
chicken (3lb)
to get about 500g
(1lb) meat.
Chicken &
Mushroom Pie
Serves 6
and stir to make a thick paste.

Pour in the stock gradually to
make a thick sauce, bring to
the boil for a minute then stir
in the crme frache, parsley
and seasoning. Pour into
the bowl with the bacon and
mushrooms. Leave to cool.
Mix the chicken into the
sauce and put it in the
pie dish.
Roll out the pastry a little to
ensure it fits on top of the
dish, if necessary. Brush egg
or water round the edge of
the dish, put a strip of pastry
round then lay the pastry top
on and seal the edges well.
Trim and decorate the edge.
Cut small shapes out of the
leftover pastry and stick them
on the top with water.
Brush the pastry with
beaten egg. Bake for 40
minutes until golden.
6 rashers streaky bacon,

roughly chopped
60g (2oz) butter
150g (5oz) cup
mushrooms, sliced
2tbsp flour
stock
4tbsp crme frache
3tbsp fresh chopped
parsley
black pepper
About 500g (1lb) cooked
chicken, in chunks
320g sheet ready-rolled
puff pastry
TO SERVE:
A little beaten egg, to
glaze
4
5
1.25 litre (2pint) pie dish,

buttered
1
2

Fat: 18g Saturated fat 9g:

Gas Mark 6.
Dry fry the bacon in
a frying pan until it is
crispy. Put into a large bowl.
Add about a third of the
butter to the pan and fry the
mushrooms until browned,
add to the bacon.
Add the rest of the butter
to the pan with the flour
To freeze: open-freeze
the unbaked pie. Put in a
polybag, seal, label and
freeze. Use within 2 months.
To serve from freezer: thaw
in the fridge overnight. Glaze
and cook as above.
Crushed Potato-topped
Chicken Pie
Serves 4
8 chicken thighs
1tbsp olive oil
and crushed
2 heaped tbsp plain flour
100ml (3 fl oz) white
wine or cider
200ml (7 fl oz) chicken
stock or water
3 sprigs of thyme
A few lemon parings
black pepper
x 200ml carton crme
frache
FOR THE TOPPING
1kg (2 lb) waxy new red
or white potatoes, halved
if large
2tbsp olive oil
A few thyme sprigs
Medium-sized pie dish
Trim excess fat and skin

from the chicken thighs.
Heat the oil in a large pan
over a medium heat. Brown
the thighs on both sides in
batches if necessary. Take
them out of the pan.
Drain off all but one
tablespoon of fat, add
the garlic and cook a minute,
then stir in the flour to make a
paste and cook for a minute
or two. Stir in the wine or
cider and whisk well to make
a thick sauce then whisk in
the stock or water. Add thyme
sprigs, lemon parings and

seasoning. Bring to a simmer,
put the chicken thighs back
in, cover and cook over a low
heat for 25-30 minutes until
the chicken is cooked.
Take the chicken thighs
out and leave them on
a plate until cool enough to
handle. Cook the sauce a little
longer, if necessary, to reduce
it to just under 300ml (pint).
Set aside.
Meanwhile cook the
potatoes in simmering
water for 15-20 minutes until
just tender, drain well. Put
back in the hot pan. Crush
them lightly with a fork and stir
in the olive oil and seasoning.
Set the oven to 200C, or
Gas Mark 6.
Remove and discard the
skin and bones from the
chicken thighs and shred the
flesh. Add the crme frache
to the sauce then stir in the
meat and spoon the mixture
into an ovenproof dish. Pile
the crushed potato on top.
Bake for 30 minutes until
piping hot. Garnish with a few
more thyme sprigs
4
5
6

Fat: 20 Saturated fat: 11g
Not suitable for freezing but

can be prepared in advance
and kept in the fridge. Reheat
for about 40 minutes as above.
Serves 8
FOR THE HOT WATERCRUST PASTRY:
500g (1lb) plain flour
1 level tsp salt
150g (5oz) lard
200ml (7fl oz) water
1 medium egg
FOR THE FILLING:
500g (1lb) chicken breast,
diced
250g (8oz) chicken thigh,
diced
200g pack chorizo, diced
thyme
Zest 1 lemon
1 beaten egg, for glaze
FOR THE JELLY:
4 leaves gelatine
300ml (pt) chicken stock
Chicken
& Chorizo
Pie
1kg (2lb) loaf tin, lined

with a strip of double
thickness foil and well
greased with white
vegetable fat
Large plain round piping
tube or small round cutter
1
2

Gas Mark 6.
To make the pastry, sieve
the flour and salt into a
bowl. Add the egg, and cover
it with some of the flour. Put
the lard in a pan and heat to
melt. Add the water and bring
to the boil, taking care as the
mixture may spit, then tip into
the flour mixture, again taking
care in case it bubbles up and
beat quickly before the egg
cooks.
Beat the mixture until it
binds together to form
a ball, then either wrap in a
freezer bag or cover the bowl
with a clean tea towel for
about 30 minutes, until
the pastry is cool enough
to handle.
To make the filling, tip the
diced chicken breast and
thigh into a bowl and add
the chorizo, thyme, lemon
juice and season with salt
and pepper and then
mix well.
Reserve about of the

pastry for the lid, then
knead the rest lightly to give
a smooth ball and roll it out
on a lightly floured surface
to line the loaf tin, with a little
hanging over the edge.
Pile the meat mixture into
the tin, pressing it down
fairly well. Brush water around
the top rim of the pastry.
Roll out the reserved
pastry for a lid and press it
onto the top, pressing down
really well around the edges
to seal with the base layer.
Cut off any excess around the
edge, leaving it just slightly
wider than the tin, then crimp
around the edge.
Use either the tip of a
piping tube or a small
cutter to cut 23 holes in the
6
7
top of the pastry and remove.

Brush some beaten egg over
the top as glaze.
Place the tin in the
oven and bake for 20
minutes, then reduce the
oven temperature to 180C
or Gas Mark 4 and bake for
a further 45mins1hr or until
the temperature of the filling
measures at least 75C on
a probe thermometer. Cover
the pie with foil if it browns
too quickly.
and leave to cool in the
tin, then chill it in the fridge
for a few hours, or preferably
overnight.
To prepare the jelly, soak
the gelatine leaves in
cold water until they have
softened. Bring about a
of the stock to the boil in a

pan and then remove from
the heat and pour into a jug.
Squeeze any excess moisture
out of the gelatine and add
it to the hot stock and stir
until it dissolves then add the
remaining stock. Use a funnel
to pour the stock through the
holes into the pie, filling it with
as much as it will take.
Return the pie to the fridge
for a few hours until the jelly
has set.
Remove the pie from
the tin and slice to
serve. The pie is best served
at room temperature.
10
12
11


baking tray in the oven to

heat up.
add the chicken and
bacon and cook for 3-4
minutes over a medium heat,
stirring occasionally. Add the
mushrooms to the pan and
cook for a further 4-5 minutes
until the chicken is cooked
through and the mushrooms
have softened. Remove the
mixture from the pan.
Melt the butter in the pan
and add the flour. Stir well
and then gradually beat in
the milk and 150ml (pint)
water top give a smooth
sauce. Crumble in the stock
cube and stir until it dissolves.
Stir the chicken, bacon and
mushrooms back into the
sauce and add the parsley
and season to taste. Allow the
mixture to cool slightly.
Roll out half of the pastry
to a round large enough to
line the base of the pie plate.
Spoon the chicken mixture
on top.
If the chicken mixture
is still warm then youll
need to work fairly quickly so
that the butter in the pastry
3
Chicken, Bacon &
Mushroom Plate Pie
Serves 4-6

4 chicken breasts,
skinned and cubed
6 rashers smoked
streaky bacon, roughly
chopped
125g (4oz) chestnut
mushrooms, sliced
30g (1oz) butter
30g (1oz) plain flour
150ml (pint) milk

parsley
black pepper
350g (12oz) shortcrust
pastry
Egg for glaze
24cm (9in) enamel pie
plate

Gas Mark 7 and place a
4
5
doesnt melt. Roll out the

remaining pastry for the top.
Brush water around the edge
of the pastry on the pie plate
and lay the top piece over.
Press around the edges well
to seal them and trim away
the excess. Use the prongs of
a fork to press around edge to
pattern the edge.
Roll out the pastry
trimmings to make leaves
and stick them onto the top of
the pie.
Brush beaten egg over the
top to glaze and make a
hole in the pastry on the top
of the pie for steam to escape
when the pie is cooking.
Place the pie on the hot
baking sheet. Bake the
pie in the centre of the oven
for 40-45 minutes, or until
the pastry is golden in colour.
Remove from the oven and
serve immediately with salad.
6
7

Freeze the pie unbaked

and without the glaze. Allow
the pie to defrost and glaze
before baking.
Serves 8
4 large chicken thighs on

the bone, skin on (about
500g/1lb)
1 onion, peeled and
chopped
1tbsp finely grated fresh
root ginger
1 green chilli, deseeded
and chopped
tsp ground cinnamon
Good pinch of saffron
threads (or ground turmeric)
2 bay leaves
60g (2oz) sultanas
2 medium eggs
100g (3 oz) pack ground
almonds
About 4tbsp fresh
chopped parsley
90g (3oz) butter, melted
270g pack filo pastry,

thawed if frozen
Handful of flaked almonds
21cm (8 in) spring-form tin
Put the chicken thighs,

onion, ginger, chilli,
cinnamon, saffron and bay
leaves into a pan. Season well.
Pour in 400ml (14fl oz) or more
cold water (enough to cover
the meat). Bring to the boil,
then turn the heat down, cover
and simmer very gently for 45
mins until the chicken is tender.
Leave to cool for 20 mins or
longer in the cooking liquid.
Take out the chicken, remove
and discard the skin and bones
whilst shredding the meat into
large pieces. There should be

about 250g (8oz). Chill.
Meanwhile bring the
cooking liquid to the
boil, add the sultanas and
reduce to 300-400ml (just
over pint). Take out the bay
leaves. Beat the eggs, add
the ground almonds then stir
the mixture into the hot liquid.
It will look curdled but dont
worry. Simmer for 5 minutes.
Pour into a bowl. Add the
chicken and cool.
Gas Mark 6. Brush some
butter over the base and
sides of the tin. Lightly brush
each sheet of filo pastry at
a time and layer them in the
tin at different angles so that
the sides are lined and there

is plenty of overhang for the
lid. Keep back one sheet.
Add parsley to the chicken
filling and spoon into the tin.
Cover with half the sheet of
reserved filo pastry then fold
in overhanging filo, brushing
with butter. Cut the remaining
pastry into 4 squares, butter
and scrunch them onto the
pie to fill in any gaps.
Put the tin on a baking
sheet. Bake for 15 mins,
sprinkle with almonds and
bake for another 15 mins.

Fat: 22g Saturated fat:8g
Recipes by Sue McMahon and Kate Moseley. Photos by Chris Alack, Simon Pask, Ian Garlick and
Martin Poole.Props Stylist: Sue Radcliffe. Please note the nutritional values are for the maximum
number of servings and exclude serving suggestions.
Moroccan Chicken Pie
The pie is
easier to remove
from the tin and
serve if left to
cool for 20-30
minutes.
Ways For
15
Sunday Roast
Whether you choose a simple recipe or something fancy, chicken is so
versatile here are some great ideas for delicious Sunday meals
Perfect Roast Chicken With Stuffing Balls
1
Serves 4-6
1 medium chicken
(approx 1.5kg/3lb)
pepper
1 lemon, quartered
1-2tbsp olive oil
into wedges
4 carrots, peeled and cut
into chunks
FOR THE STUFFING
BALLS:
125g (4oz) fresh white
breadcrumbs
3-4 level tbsp freshly
chopped parsley
chopped thyme
Zest of 1 lemon
pepper
2
50g (13/4oz) butter, melted
1 medium egg
FOR THE GRAVY:
3-4tbsp white wine or dry
sherry
1tbsp cornflour
Roasting tin

Gas Mark 5. Season the
cavity of the chicken with salt
and pepper and then place
the lemon wedges and thyme
inside. Rub the olive oil over
the skin of the chicken.
Place the onion and
carrots in the roasting tin
and place the chicken on top
and sprinkle over some salt
and grind over some black
pepper.
To make the stuffing,

place all the ingredients
into a bowl and mix together,
then form into 6 balls, and
chill them while the chicken
is cooking.
Place the chicken in the
centre of the oven and
cook for 1 hour, then place
the stuffing balls around
the chicken and cook for
a further 2030 minutes,
or until the juices run clear
when the chicken is pierced
in the thickest part, and the
stuffing balls have started
to turn golden. For a more
accurate check, use a probe
thermometer and make sure
the temperature is above
70C. Remove the chicken,
stuffing balls and vegetables
from the oven and transfer

to a hot serving plate, cover
loosely with foil and leave in
a warm place while making
gravy from the juices. While
the chicken is resting, the
temperature of it should
increase slightly, even though
its out of the oven, so its
above 72C, which is the
recommended minimum
temperature that the chicken
should reach.

Put leftover chicken into a

freezer bag when cold and
freeze for up to 1 month.
Allow to defrost before serving
cold or using in a recipe.
Oven Roast
Glazed Pot Roast Chicken
Serves 4
2 level tbsp redcurrant

jelly
1 small chicken, about
1.25kg (23/4lb)
350g (12oz) shallots,
peeled
350g (12oz) small carrots,
eg, Chantenay, scrubbed
and trimmed
300ml (pint) red wine
4 sprigs thyme
Casserole dish
1
2

Gas Mark 4.
Warm the redcurrant jelly
until its just runny and then
brush it over the skin on the
top of the chicken. Place the
chicken in a casserole dish.
Place the shallots, carrots,
garlic and thyme around the
For a quick
roast, joint the
chicken (see page 98)
and add the potatoes
at the start, and
then roast for 45
minutes..
chicken and pour over the red

wine. Cover the casserole dish.
Place the dish in the centre
of the oven and cook for
about 13/4 hours. Remove the
lid and cook for a further 15-30
minutes, or until the skin is a
light golden colour.
Remove the chicken
from the casserole dish
and spoon out the veg. If the
casserole is flameproof, place
on the hob and boil the juices
until they have thickened to a
rich gravy. If the casserole dish
is not flameproof, transfer the
mixture to a saucepan. Spoon
the sauce over the chicken.
Roast Chicken
With Fennel,
Lemon & Ginger

Leave to cool and pack in

a suitable freezer container.
Freeze for up to 1 month.
Serves 6
2 fennel bulbs
3tbsp fresh chopped
parsley
ginger
100g (3oz) butter,
softened
2kg (4lb) whole fresh
chicken
1 large lemon
1-2 small garlic bulbs,
skin left on
6 shallots, unpeeled
2tbsp olive oil
stock
black pepper
Roast potatoes and
greens, to serve
Roasting tin
1
2

Gas Mark 5.
Trim the fennel bulbs,
keeping the leafy bits.
Chop these leafy bits and
mix with the parsley, ginger
and butter. Season well.
Slide your fingers under the
Lemon Chicken With Garlic & Potatoes
Serves 4
1.5kg (3lb) chicken

Good handful fresh
thyme sprigs
Large sprig of
bay leaves
2 lemons
4tbsp olive oil
black pepper
1kg (2lb) small new
potatoes
1 large head of
garlic, unpeeled,
cut in half
horizontally
Roasting tin
1
2

Gas Mark 8.
Put the chicken in a large
roasting tin on a bed of
thyme sprigs and bay leaves.
Take the zest off 1 lemon and
set aside. Squeeze the juice
from that lemon and whisk
it with the oil and seasoning
then rub it all over the chicken
and into the roasting tin. Put
the chicken in the oven then
reduce the temperature to
180C or Gas Mark 4.
Cook for 15 minutes,

baste with juices and add
the potatoes and garlic then
cook another 30 minutes,
baste the chicken and turn
the potatoes in the juices and
add the second lemon, sliced.
Cook another 30 minutes or
until the chicken is browned
and the juices run clear when
a skewer or knife is inserted
into the thickest part.
Sprinkle with the reserved
lemon zest for serving.
Accompany with sauted or
roasted courgettes. Carve
Oven Roast
skin of the chicken breast,
loosening to the tops of the
legs. Push as much herb
butter in as you can under
the skin and spread a little
over the legs. Press the skin
back into shape. Put the
bird in a roasting tin.
Cut the fennel bulbs
into thick slices and
the lemon into 6 wedges
and the garlic bulbs in half
cross-ways. Tuck them
all round the chicken with
the shallots. Drizzle with
the oil and roast for a 1
2 hours, turning the
vegetables occasionally and
covering the chicken breast
if it starts to brown too
much. Pierce the thigh to
check if it is cooked. Cover
and keep warm for 10
minutes before carving.
Serve the chicken
straight from the tin or
transfer it with the veg to
a warm platter. Skim the
fat from roasting tin. Make
a sauce with the juices
using cornflour to thicken it.
Season. Serve with chicken.

Cool leftover meat. Pack

in a freezer bag and freeze
up to 1 month.
the meat and make sure

everyone has some roasted
garlic along with the
potatoes and lemony juices.
Any leftover meat may

be taken off the bone
put in a freezer bag or
container and frozen for
up to 1 month. Allow
the chicken to defrost
thoroughly before serving
cold or reheating it.
Spanish-style Roast Chicken

Serves 6
2 red onions, cut into
wedges
6 cloves garlic, whole,
unpeeled slices, slices
halved
2tsp smoked paprika (see
below)
1tbsp olive oil
1.8kg fresh chicken
A few sprigs of rosemary
2 red and 2 yellow
or orange peppers,
wide strips
300g (10oz) chorizo
sausage, skinned if
necessary, cut into thick
6 medium tomatoes, cut
in half
Roasting tin

Gas Mark 6. Mix the onion
wedges and garlic in a large
roasting tin. Stir in 1 teaspoon
of the smoked paprika and
half a tablespoon of oil.
Put the chicken on top
of the vegetables in the
tin. Brush with the rest of the
oil, sprinkle with the rest of
the paprika and some
seasoning. Tuck rosemary
sprigs into the chicken
cavity and in amongst the
vegetables. Roast for 1 hour.
Take the chicken out
of tin, stir the pieces of
pepper, chorizo and tomato
halves into the onions then
put the chicken back in,
basting with juices. Cook for
another 3040 minutes, until
the chicken is well-cooked

and juices run clear.
Set the chicken aside
and leave it to rest for 10
minutes before carving. Stir
the vegetables and put them
back in the oven to finish
cooking for 10 minutes. Carve
the chicken and serve with the
mixed vegetables and some
baby new potatoes or bread.

Any leftover meat may be

taken off the bone, put in a
freezer bag or container and
frozen for up to 1 month.
Allow the chicken to defrost
before serving cold or
reheating it.
Lemon And Thyme Chicken

Serves 4-5
4 lemons
1 medium chicken
1 bunch thyme
3-4 large bulbs garlic,
halved
2-3tbsp olive oil
Roasting tin
1
2

Gas Mark 5.
Thinly slice one of the
lemons and quarter the
remaining ones. Place the

chicken in a roasting tin and
put a small bunch of thyme,
one half of a garlic bulb, a
couple of lemon quarters, and
the ends of the lemon slices
into the cavity of the chicken.
Place the remaining lemon
wedges and garlic around the
chicken and drizzle over olive
oil. Grind over some black
pepper and sprinkle with salt.
Arrange the lemon slices over
the chicken. Cover the tin
with a sheet of foil and roast

for 1 hour.
Take the chicken out of
the oven and remove
the foil. If the chicken slices
have fallen off the chicken,
place them back on top,
using cocktail sticks to hold
them in place if necessary.
Baste the chicken and garlic
and return it to the oven for
a further 15-30 minutes, or
until the juices run clear when
the thickest part of the flesh is
pierced. Remove the chicken

from the oven and leave it in a
warm place to rest for 1015
minutes before serving.

freezer bag and frozen for
up to 1 month. Allow it to
defrost before serving cold
or reheating it.
Oven Roast
One Pan
Sunday Roast
Serves 4-5
750g (1lb) potatoes, eg,

maris piper, peeled
500g(1lb) carrots, peeled
500g (1lb) parsnips, peeled
2 red onions, peeled and cut
into wedges
Few sprigs rosemary
1 medium chicken
150-250 (5-8oz) sprouts,
halved
Roasting tin
1
2

Mark 6.
Put potatoes, carrots,
parsnips and onions and
rosemary in a large roasting tin
and pour over half the oil and
mix well to coat them. Push
the vegetables to the sides of
the pan and then place the
chicken in the centre and rub
the remaining olive oil over the
surface. Season the chicken and
vegetables by grinding some
black pepper over the top and a
sprinkling of salt flakes.
Roast for 1 hour, turning the
vegetables halfway through.
Add the sprouts to the pan, and
stir to coat them in the cooking
juices then return the pan to the
oven for a further 1530 minutes
until the sprouts are starting to
brown slightly, and the juices
run clear.
the oven and transfer it to
a warm plate and allow it to
rest for 10-15 minutes before
serving. If the vegetables need
to be crisped a little more, then
return them to the oven while
the chicken is resting, otherwise
transfer them to a dish and keep
them warm until serving.


freezer bag and frozen for up
to 1 month. Defrost thoroughly.
Pot Roast Lemon Chicken

Serves 6-8
2 lemons
2tbsp olive oil
black pepper
1.75kg (3lb) chicken
finely sliced
1 head of fennel, trimmed
and finely sliced
1 large leek, sliced
6 sprigs of thyme or basil
Casserole dish or covered
roaster

Gas Mark 5. Use a peeler
to take the skin off the lemons.
Cut half the shavings into thin
strips. Juice the lemons.
Heat the oil in a frying
pan over a medium heat,
season the chicken and
brown it all over. Set it aside
on a plate.
Add the onion to the pan
and cook for 5 minutes,
then add the fennel and
leek and cook for another 5
minutes. Put the vegetables
into a casserole or roasting tin,

add the thyme or basil sprigs.
Place the chicken on top and
pour over the juice from the 2
lemons and sprinkle with the
lemon strips and shavings.
Pour in 300ml (pint)
hot water, cover with
the lid or foil and cook for
1 hours. Take off the foil
and continue cooking for
30-40 minutes or more until
the juices run clear from the
thigh when it is pierced with a
skewer or sharp knife, and the
vegetables are tender.

Leave for 10 minutes
before serving, straight
from the dish, spooning the
vegetables and lemony juices
over each portion of meat.


freezer bag and frozen for up
to 1 month. Allow it to defrost
before serving or reheating it.
Oven Roast
Flattening
the chicken
means that it cooks
more quickly and evenly
and it tastes more juicy.
If you dont want to make
it spicy, just cook it
with lemon and
herbs.
Spiced Butterflied
Chicken
Serves 4-6
1.5kg fresh chicken

3tbsp olive oil
FOR THE RUB
1tbsp fresh grated root
ginger, or 1 rounded tsp
round ginger
and grated
2tbsp light brown
muscovado sugar
1 rounded tbsp hot
smoked paprika
1 rounded tbsp sweet
smoked paprika
1 rounded tsp ground
cumin
Roasting tin
1
2
Mix the dry rub

ingredients in a large
shallow dish.
Butterfly the chicken:
Put the bird breast
down on a board and cut
up either side of the back

bone, using poultry shears
or good strong scissors or
a large knife. Remove it and
press down on the bird to
flatten it.
Coat the chicken all over
with the rub and leave at
least an hour or overnight if
possible.
or Gas Mark 4. Put the
chicken, breast up, on a
foil-lined roasting tin, drizzle
with the oil and roast for 1
hour or until the juices run
clear. Rest for 10 minutes,
covered loosely. Carve or
pull the bird apart and serve
with the curried slaw and
smoky wedges.

the cumin seeds, if using and

bake in the lower half of the
oven for 5 minutes.
Turn the oven down to
180C or Gas Mark 4 for
cooking the chicken and cook
the wedges for about an hour,
with the chicken. Keep them
in the oven while the chicken
rests for 10 minutes before
carving. Season with sea
salt and freshly ground black
pepper and serve hot.

SmOky WEdGES
Serves 4
About 750g (1lb)

potatoes (or 6 medium
potatoes)
2tbsp rapeseed oil
1-2 level tsp sweet or hot
smoked paprika
1tsp cumin seeds, optional
1
2

Gas Mark 7. Put a baking
sheet in to heat up.
Cut the unpeeled or
peeled potatoes into
even-sized wedges. Toss in a
bowl with the oil and paprika.
Spread out onto the hot
baking sheet, sprinkle with
CURRIEd SlAW
Serves 4-6
3tbsp mayonnaise
3tbsp plain yogurt
2tsp curry paste (we used
balti spice mix)
About 250g (8oz) red
cabbage (half a small
cabbage) core and

outer leaves discarded,
shredded
195g can sweetcorn,
drained (or about 150g
sweetcorn)
2 medium carrots (about
150g/5oz) peeled and cut
into very fine strips
4 spring onions,
trimmed and chopped
or 4tbsp fresh chopped
parsley
1 eating apple, quartered,
cored and sliced
Whisk the mayonnaise,

yogurt and curry paste
together in a large bowl. Add
all the vegetables and lastly
the apple. Season and mix
well. Serve.

Tikka Roast Chicken

Serves 4-5
3tbsp tikka curry

paste
3tbsp crme frache
1 medium chicken
Spray oil
Roasting tin

Gas Mark 6. Mix together
the curry paste and crme
frache and spread it over the
chicken. Place the chicken in
a roasting tin and cover with
baking parchment then foil
and roast for 1 hour.
Remove the parchment

and foil and spray the
chicken lightly with spray oil
and then return the chicken
to the oven for a further
15-30 minutes, or until juices
run clear. Serve with rice and
Indian-style vegetables


taken off the bone and put
in a freezer bag and frozen
for up to 1 month. Defrost
thoroughly.
Oven Roast
Pesto Poussin
Serves 2
2 poussin
4tbsp green pesto
1tbsp olive oil
bacon
Roasting tin

Gas Mark 5.
At the neck end of the

poussin, carefully lift the
skin away from the flesh,
then smear the pesto under
the skin. Place the poussin
in a shallow roasting tin
and smear olive oil over the
surface. Stretch the bacon
against the back of a knife
and cut in half widthways
and place 4 pieces over each
poussin. Season with black

pepper.
Roast the poussin for
50-60 minutes or until the
juices run clear when pierced
with a knife or skewer.
Remove the poussin from the
oven and leave them to rest
for about 10 minutes before
serving with roast vegetables
or pasta.

Fat: 6 Saturated fat: 4g
Any leftover meat

may be taken off the bone
and put in a freezer
bag or container and frozen
for up to 1 month. Allow the
chicken to defrost thoroughly
before serving cold or
reheating it.
Chicken Portions That Make Great Roasts Too
HoNEy RoaStEd
dRumStICkS
Serves 4
4tbsp honey
4tbsp soy sauce
Vegetables, to serve
Baking tray or shallow
roasting tin, lined with
baking parchment
1 Set the oven to 200C or

Gas Mark 6.
2 Mix together the honey, soy
sauce and ketchup. Slash
the skins on the chicken
Greek-style
Roast
Chicken
drumsticks and then coat well

in the honey mixture.
3 Place the coated drumsticks
on the baking tray and cook
for 35-40 minutes, or until
the juices run clear when the
thickest part of the drumsticks
are pierced with a skewer.
Serve immediately with your
choice of vegetables.

Freeze for up to 1 month, then
allow to defrost and reheat
thoroughly before serving.
GREEk-StylE
RoaSt CHICkEN
Serves 3-4
500-750g (11lb) new

potatoes, halved
2tbsp olive oil
6-8 chicken thighs
130g carton pitted black
olives
200g pack feta cheese,
cubed
2-3tbsp torn oregano
leaves
2tbsp balsamic vinegar
Roasting tin

Gas Mark 6.
Maple Glazed
Chicken Legs
2 Tip the potatoes into a

roasting tin and pour over the
oil, and turn the potatoes to
coat them in the oil. Place the
chicken thighs on top. Season
with freshly ground black
pepper and salt flakes. Roast
in the oven for 30 minutes.
3 Remove from the oven and
stir to turn the potatoes. Add
the cherry tomatoes, feta and
most of the oregano.
4 Return the tin to the oven
for a further 2030 minutes,
until the chicken is cooked
and the vegetables and
potatoes are turning golden.
5 Remove from the oven
and drizzle over the balsamic
vinegar and scatter over the
remaining oregano before
serving.
maPlE GlazEd
CHICkEN lEGS
Serves 4
1 butternut squash (about
850g/1lb) peeled,
deseeded, weight
2 red, or white onions,
peeled and cut into
wedges
6 large garlic cloves,
peeled, left whole
2tbsp olive oil

black pepper
2tbsp maple syrup
1 rounded tbsp
wholegrain mustard
2 large courgettes, sliced
a few fresh thyme sprigs
4 chicken legs
Roasting tin
Gas Mark 6. Cut the squash
into chunks, and mix in a
roasting tin with the onion
wedges and all but 2 of the
cloves of garlic. Add 1tbsp oil,
mix and season well. Roast
for 15 minutes.
2 Peel and crush 2 cloves of
garlic and mix with the maple
syrup, mustard and 1tbsp oil.
3 Add the courgettes and
thyme to the squash in the
roasting tin and place the
chicken legs on top. Brush
these with the maple glaze.
Roast for 50-60 minutes
until chicken is well-cooked
and the vegetables are
tender.

Freeze for up to 1 month.
Recipes by Sue McMahon and Kate Moseley. Photos by Chris Alack, Terry Benson, Ian Garlick, Noel Murphy and www.frankthephotographer.com Props stylist: Sue Radcliffe.
Please note the nutritional values are for the maximum number of servings and exclude serving suggestions.
Honey Roasted
Drumsticks
Oven Roast
Farmhouse Chicken Braise

Serves 4-6
12 chicken thighs, skin on

1tbsp olive oil
2 large leeks, sliced
500g (1lb) small
Chantenay carrots
500g (1lb) leeks
Sprigs of thyme and
parsley
black pepper
150ml (pint) double
cream or crme frache
2tsp each coarse-grain
mustard and English
mustard
Large baking dish or

roasting tin

or Gas Mark 3. Heat a
large frying pan and add
the chicken pieces, in 1 or
2 batches, skin-side down.
Cook until the skin browns
well, turn over and cook for
another couple of minutes.
Take out the chicken and
put on a plate.
Drain off all the fat from
the pan. Add the oil and
when hot, add the carrots
and leeks and cook for about

5 minutes. Spread the veg
out in a large baking dish or
roasting tin. Add the sprigs of
thyme and parsley. Season
well. Put the chicken thighs
on top. Season again and
pour in 600ml (1pint) boiling
water enough to almost
cover the chicken. Cover
with foil or a lid. Cook for 30
minutes take off the foil and
cook a further 20 minutes.
Pour off the stock into a
jug. Cover the chicken
with foil to keep it warm while
You
could add
wine or cider or
homemade chicken
stock instead of the
water when cooking
the chicken for extra
flavour.
you make the sauce. Bring
300ml (pint) of the stock
to the boil in a small pan
and reduce it by half. Stir in
the cream or crme frache,
whisk well and simmer for
a few minutes. Add the
mustards and seasoning.
Serve the sauce with the
chicken, along with potatoes,
beans and peas, if you like.
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Healthy Living
Cut
the
Calories
At less than 500 calories per

serving, these meals are
filling but not fattening
Steamed Tibetanstyle Meatballs

Serves 4 Makes 20
meatballs
500g (1lb) minced chicken

(or turkey)
white part only, reserve
the green leaves
root ginger
Half a large green chilli,
deseeded, finely
chopped
black pepper to taste
3tbsp fresh chopped
coriander
FOR THE SAUCE:
2tbsp each soy sauce,
Chinese cooking wine or
dry sherry and sweet chilli
sauce
2-3tsp honey
TO SERVE:
Steamed jasmine rice and
2-3 heads of pak choi
Steamer
To make the meatballs:

Mix all the ingredients
together. Have a bowl of
water ready to dip your fingers
in while shaping the balls so
the mixture does not stick.
Make 20 small balls.
Put the meatballs in a
steamer and cook for
12 minutes. You may have
to do this in 2 batches. Add
pak choi leaves and green
parts of the spring onions
to the steamer and carry on
steaming for 3-5 minutes until
the leaves wilt.
To make the sauce: Mix
all the ingredients together
and brush the meatballs
generously with sauce at the
end of cooking. Serve with
rice and the rest of the sauce.

Chicken Pilaff
Serves 4
1tbsp sunflower oil

1 red and 1 white onion,
peeled and sliced
1 red chilli, halved,
deseeded and finely
sliced
2tsp cumin seeds
Good pinch of ground
cinnamon
200g basmati rice
600ml hot chicken stock
16 ready-to-eat dried
apricots, halved
4 or 6 cooked chicken
thighs, skinned and
boned (200300g/710oz)
23 carrots, diced and
steamed
1 leek, finely sliced
Zest and juice of 1
orange, optional
Handful of parsley leaves,
roughly torn
A few pistachios, lightly
toasted if liked
Heat oil in a frying pan. Fry

the onion for 710 minutes,
until softened and browned.
Spoon out a third of the onion
and set aside for garnish.
Add the chilli, garlic, cumin
seeds and cinnamon to
the pan, cook for a minute,
then add the rice and stir well.
Add the chicken stock and
apricots. Bring to the boil,
turn the heat down, cover and
simmer for 10-15 minutes,
until the stock is absorbed.
Dont stir during cooking.
Add the shredded chicken
and veg. Stir in the orange
zest and juice, if using. Warm
through for 5 minutes.
Serve topped with the
crispy onions, parsley
leaves and nuts.

Warm Chicken & Barley Salad

Serves 4
150g (5oz) pearl barley,

rinsed and drained well
1tsp salt
and sliced
A good handful, about
60g (2oz) fresh spinach
leaves
Good handful of fresh
mint leaves (about 25)
76 Woman's Chicken Baking
4tbsp virgin olive oil or

rapeseed oil
250g (8oz) cooked
chicken, roughly
shredded
black pepper
About 15g (oz) flaked
almonds, toasted
Put the barley in a pan with

1.5 litres (2pints) water
and the salt, bring back to

the boil and simmer for 35
40 minutes until the barley
is tender.
Drain the barley, tip it into
a large bowl, add the
peas, spring onions and
spinach and stir to let
the spinach wilt and the
vegetables warm through.
Put the mint leaves in a
tall jug or bowl with the oil
and whizz with a stick blender

to make a dressing. Add the
chicken, seasoning and
mint oil to the warm barley
mixture and stir well. Sprinkle
with the almonds and
serve warm.
Healthy Living
To reduce
the calories
even more, the
flaked almonds may be
omitted, but they
add protein and
vitamins.
Chicken Curry
Serves 4
400g can chopped

tomatoes
1 level tbsp tikka or garam
massala curry powder
450-500g chicken breast,
cubed
cut into thin wedges
1 red pepper, deseeded and
cubed
1 large courgette, halved
and sliced
2 level tbsp freshly chopped
coriander
black pepper
Cooked basmati rice
Tip the can of tomatoes into

a large saucepan and add
300ml (pint) water, stock cube
and curry powder. Place the pan
over a medium heat and bring
the mixture to the boil, stirring
so the stock cube dissolves and
simmer for a couple of minutes.
Teriyaki & Ginger

Chicken Drumsticks
Serves 3-4
6-8 chicken drumsticks

FOR THE MARINADE:
6-8tbsp teriyaki marinade,
eg. Kikkoman
Level tbsp freshly grated
root ginger
crushed
1 red chilli, deseeded and
sliced
To make the marinade, place

4tbsp teriyaki sauce into
a bowl and stir in the grated
ginger, crushed garlic and sliced
chilli. Slash through the skin
on the chicken drumsticks and
place them in a shallow dish.
Spoon over the marinade, and
turn the drumsticks to coat
them in the marinade. Cover the
dish and leave to marinate for
at least 1 hour or preferably, if
time, overnight.
Cook the drumsticks

under a grill or on a
barbecue for 15-20 minutes
at a medium heat, turning
them occasionally, until the
chicken is cooked through.
Test the chicken by piercing
it with a fine skewer. If the
juices that run out are clear
then its cooked, if the juices
have a pink tinge then cook
for longer.
Brush the reserved
teriyaki sauce over the
chicken to glaze them
just before serving. Serve
immediately with salad
and paper napkins, so they
can be picked up and eaten
with fingers!

Add the chicken and onion

to the pan and bring the
contents of the pan back to a
simmer. Simmer the mixture
gently for about 20-30 minutes,
until the chicken has cooked
through and the onion has
softened.
Add the red pepper and
courgette to the pan and
simmer the curry, uncovered
for about 10 minutes, until
the vegetables have softened
and the sauce is a coating
consistency.
Stir in most of the chopped
coriander and season to
taste with salt and pepper.
Sprinkle remaining chopped
coriander over the top. Serve
the curry with boiled rice.

When cold, freeze for up to 1

month. Allow to defrost before
reheating.
Healthy Living
Chicken Chow Mein

Serves 4-6
4tsp light soy sauce

4tsp Chinese cooking
wine or dry sherry
and crushed
2tsp freshly grated root
ginger
skinned and thinly sliced
1 x 250g pack egg
noodles or 2 x 150g
ready to use noodles
4tsp vegetable oil or
groundnut oil
1 large carrot, peeled

and cut into thin strips
1 yellow or red pepper,
fine strips
125g (4oz) broccoli, cut
into small even-sized
sprigs
125g (4oz) mangetout
peas, halved lengthways
and sliced
2-3tbsp oyster sauce
2tsp toasted sesame
seed oil
Mix the soy, wine, garlic

and ginger in a shallow
bowl. Add the chicken strips
and leave to marinate for at
least 10 minutes or a few
hours if possible.
Meanwhile, cook the
noodles according to the
pack instructions, if they need
cooking, then drain them.
Heat the oil in a large
wok or large frying pan.
Add the chicken and cook
for 5 minutes until browned.
Add the carrot, pepper
and broccoli and stir-fry

for 3 minutes then add the
mangetout and spring onions
and stir-fry another couple
of minutes.
Stir in the noodles and
oyster sauce and toss
together for a few
minutes. Serve in individual
bowls.

Chipotle Meatballs
With Vegetable
Spaghetti
Serves 4
FOR THE MEATBALLS:
500g chicken mince (or
turkey)
1tbsp Italian seasoning
1 onion, chopped
1 garlic clove, crushed
FOR THE TOMATO
SAUCE:
1tbsp olive oil
1 onion, chopped
1tbsp chipotle paste
400g can tomatoes
Small bunch basil
leaves
FOR THE VEGETABLE
SPAGHETTI:
500g mooli (white
radish), peeled
500g courgettes,
trimmed, washed
Roasting tin
1
2

Gas Mark 6.
Put the mince into a
processor, with salt,
black pepper, the Italian
seasoning, onion and garlic.
Blend to combine, then
shape into balls.
Line a roasting tin with a

non-stick sheet, arrange
the meatballs on top and
cook in the oven for 25
minutes, turning as needed
until lightly browned and
cooked through.
For the sauce, heat the
oil in a pan, add the onion
and cook for a few minutes,
to soften. Stir in the chipotle
paste, canned tomatoes, and
several basil leaves. Gently
simmer for 5 minutes.
Secure the vegetables
in the spiralizer, and
4
5
twist the handle to create

long strands of mooli and
courgettes. Spread on 2
lined baking sheets and
bake for just 3 minutes until
warmed through.
Gently stir the vegetable
spaghetti into the sauce.
Serve with meatballs and
basil leaves. Season to taste
with salt and pepper.

Healthy Living
Thai Chicken & Bean Broth

Serves 4-6
4 chicken thighs on the

bone, skinned
2 lemongrass stalks, bashed
About 30g (1oz) fresh root
ginger, thinly sliced
2tbsp Thai fish sauce
2tbsp frozen spicy Thai
herb mix (eg, Waitrose)
150g (5oz) green beans,
trimmed and chopped
and chopped
2 heads of pak choi

150g-200g freshly cooked
rice noodles
1 lime, zested rind and
juice
Coriander or Thai basil
leaves, roughly torn, for
garnish
Put the chicken thighs

in a small saucepan with
the crushed lemongrass and
ginger slices, cover with 600ml
(1pint) of cold water. Bring to
the boil, then simmer gently,

for 15 minutes until the chicken
is cooked.
Strain the contents of the
pan, reserving the stock,
discarding the lemongrass and
ginger. Pour the stock back into
the clean pan.
Bring the stock to the boil,
add another 600ml (1pint)
boiling water along with the
stock cube, fish sauce and
Thai flavouring. Bring to the
boil then add the beans and
spring onions and simmer for 2

minutes, then add the noodles
and lay the pak choi on top and
simmer for another couple of
minutes.
Season with the lime zest
and juice, add the slivers of
chicken, then garnish with the
herb leaves.

Fat: 2.5g Sat fat: 0.5g
To prepare
the pak choi, cut
off the base, pull
the big leaves
off then cut the
heart in half or
quarters.
Only
1.99
On Sale Now
Available at all good retailers go on line to find your

nearest stockist at womansweekly.com/findWWL
Healthy Living
Chicken Burger With Minty Couscous & Tzatziki

Serves 4
Baking tray
To make the couscous, tip

the couscous into a bowl
and pour over 200ml (7fl oz)
boiling water, stir it well and
leave it for about 5 minutes

to absorb the water.
To make the burger, mix
together chicken mince,
apple, spring onion, thyme
and seasoning. Divide into
4 and shape each portion
into a burger. Place the
burgers on a baking tray
and spray lightly with oil
then place under a grill and
cook for about 5-7
minutes on each side,
spraying again with oil
when turning them over
about halfway through the
cooking time.
Stir the remaining

ingredients into the
couscous and season to
taste with salt and pepper.
To make the tzatzki, stir
the cucumber into the
yoghurt and season with salt
and pepper.
To serve, spoon some
tzatziki onto plates and
place burgers on top and
serve with the couscous.
4
5

Recipes by Sue McMahon, Kate Moseley and Felicity Barnum-Bobb. Photos by Chris Alack,
David Jordan, Tony Briscoe and Nigel Hudson. Props stylist: Sue Radcliffe.
Nutritional values are per serving, for the maximum number of portions and exclude serving suggestions.
FOR THE COUSCOUS:

125g (4oz) couscous
150g (5oz) cherry
tomatoes, halved
mint
bunch spring onions
sliced
1 lemon, zested rind and
2tbsp juice
2 sticks celery, sliced
FOR THE BURGER:
500g (1lb) chicken
mince
1 cooking apple, peeled,
cored and grated
bunch spring onions,

sliced
thyme
2-3 bursts spray oil
FOR THE TZATZIKI:
100ml (3floz) fat free
Greek yoghurt
1
/3- cucumber, deseeded
and chopped
Starters
Chicken & Wild

Mushroom Soup
Serves 4-6
15g (oz) dried

mushrooms (porcini or ceps
or mixed wild mushrooms),
finely chopped
900ml (1pints) hot
chicken stock, homemade
see p99 or from a cube
and finely chopped
60g (2oz) butter
350g (12oz) mushrooms
mixed wild and cultivated
types, sliced
2tbsp cornflour
black pepper
175g (6oz) cooked
chicken, skin removed,
finely shredded
120ml (4fl oz) dry Madeira
or dry sherry
150ml (pint) double
cream
Fresh chopped parsley
1
2
Soak the dried mushrooms

in 150ml (pint) stock.
Cook the onion in butter in
a large pan for 20 minutes
or until evenly browned and
softened. Add the mushrooms
and cook for 2-3 minutes. Stir
in the rehydrated mushrooms
and cook another minute. Stir
in the stock, (and the strained
mushroom stock) and add
the cornflour, blended with 2
tablespoons of water.
Bring to the boil, add the
chicken, cover and simmer
for 10 minutes. Stir in the
Madeira and cream and heat
through gently. Serve in hot
soup bowls and garnish
with parsley.

Chicken Satay Sticks

With Peanut Sauce
Serves 4-6
2tbsp vegetable oil

2tbsp Malaysian rendang
curry paste
1tsp chilli paste
6 skinless, boneless
chicken thighs
FOR THE DIP:
4tbsp peanut satay
sauce
2tsp chilli paste
Lime wedges and
coriander, to serve
1220 bamboo skewers
Mix together the vegetable

oil, curry paste and chilli
paste in a large bowl. Trim any
fat and sinew from the chicken
thighs and cut each thigh
into 4 or 5 2.5cm (1in) strips.
Add to the curry mixture and
marinate 1-3 hours.

Soak the bamboo skewers
in water. Thread 2 strips of
chicken lengthways onto each
skewer, concertina fashion,
making sure the skewer tip is
covered. Griddle or barbecue
the skewers for 2-3 minutes
on each side until wellbrowned and cooked through.
Make the dipping sauce
by mixing together the
peanut satay sauce and chilli
paste. Serve the skewers with
the sauce, accompanied with
lime wedges and garnished
with coriander.

Luxury Chicken Liver Pat

Serves 6
175g (6oz) butter, at

room temperature
1 large shallot or
small onion, peeled
and finely chopped
A few sprigs of thyme
400g pack fresh chicken
livers, cut into chunks
5tbsp Marsala (or
Madeira or brandy)
1tsp mustard powder
Baguette, rocket leaves
and mango chutney,
to serve
6 small dishes
Heat a large knob of butter

in a frying pan over a
medium heat and saut the
shallot with a couple of thyme
sprigs for 5-8 minutes until
softened.
Turn up the heat, add the
livers and saut for 2-3
minutes until brown on the
outside but still pink in the
middle. Spoon the mixture into
a food processor or blender
(take out thyme stalks). Add
the Marsala to the pan and

bring to the boil until reduced
to about 2tbsp. Scrape this
into the processor.
Set aside about 75g
(2oz) of the butter for the
topping and add the rest of the
butter to the food processor
and whizz until smooth.
Season well with salt and
freshly ground black pepper.
Sieve the mixture so it is
really smooth, then divide
between dishes and smooth
the top. Chill for 30 minutes.
Melt the butter you set

aside and strain that
through a fine sieve to remove
the impurities. Pour the clear
butter in a thin layer over the
pat, adding some thyme
sprigs if you like. Chill to firm.
To serve, spread on thin slices
of baguette, with a few rocket
leaves and mango chutney.

Dine In Style
Sharing
With
Friends
Whether a lavish dinner party or a casual meal

with friends, chicken is always a popular choice
Main Courses
Serves 6
3 x 450g (1lb) poussin,

spatchcocked,
backbones removed
6tbsp olive oil
2tbsp mixed herbs:
rosemary/thyme/sage/
parsley very finely
chopped
2 lemons, finely sliced
black pepper
1 large red chilli, deseeded
and finely sliced
Roasting tin
To make
escalopes, put
skinless chicken
breasts between two
sheets of cling film and
beat to an even thickness,
using a rolling pin.
Trim off any
sinews.
Chicken Schnitzel With Chive Pesto

Serves 4
2tbsp plain flour,

seasoned with salt and
pepper
1 medium egg
2tbsp milk
2tbsp fresh chopped
chives
2tbsp fresh chopped flat
parsley
100g (3oz) white
breadcrumbs (day old
bread)
30g (1oz) butter
23tbsp olive oil
4 chicken breast
escalopes (total weight
about 400g)
FOR THE CHIVE PESTO:

30g (1oz) toasted flaked
almonds
30g (1oz) fresh chives
(mix with parsley)
1 small garlic clove,
Put the chickens in a large

dish and coat with the oil,
sprinkle well with herbs and
seasoning add the lemon
slices. Cover and leave for
about an hour or longer.
or Gas Mark 6 and put a
shallow-ish roasting tin in to
heat up. Put the chicken in
the tin. Set aside the lemon
slices. Cook the chicken in the
oven for 3035 minutes until
just browned and a skewer
releases clear juices when
inserted into the thigh.
the tin and leave covered
in foil. Put the lemon slices on
the tray and put back in the
oven at Gas Mark 7/220C
and cook for 15-20 minutes
until just caramelised.
Meanwhile, pour the juices
into a wide pan, bring
to the boil, add the chilli and
reduce to a sauce for about 10
minutes, while the lemon slices
cook. Check the seasoning.
Chop each spatchcock in
half and arrange in a bowl
or on a platter. Scatter with
the lemon slices and pour the
hot dressing over.
peeled and roughly

chopped
5tbsp extra virgin olive oil
black pepper
15g (oz) freshly grated
Parmesan
350g (12oz) new
potatoes, boiled and
sliced
150g (5oz) sugar snap
peas, cooked and halved
To make the pesto: Put

the nuts in a tall jug with the
chives and garlic and blitz with
a stick blender until roughly
chopped, then gradually add
the oil to make a paste. Stir
in the cheese, season and
spoon into a bowl.
Put the flour on a plate.
Lightly beat the egg
and milk in a shallow bowl,
add the herbs, and put the

breadcrumbs on a plate.
Coat each piece of chicken in
flour, then in beaten egg, then
in breadcrumbs, covering
and pressing them on well.
Heat half the butter and
half the olive oil in a nonstick pan over a medium
heat and cook 2 escalopes
for 3 minutes each side until
golden brown and cooked
through. Remove from pan.
Wipe the pan out with
kitchen paper. Add the
rest of the butter and oil
and, when hot, cook the
other escalopes. Serve with
potatoes and peas and
drizzle over the pesto.
4
5


Dine In Style
Lemon
Poussin
With Chilli
Sauce
To spatchcock a
poussin or chicken: Put
the bird breast down on the
chopping board and cut up both
sides of the backbone and remove
it. Use strong scissors if you dont
have poultry shears. Flatten the
bird out and put in 2 skewers
crosswise to keep the legs and
wings flattened while it
cooks.
Coronation Chicken
Serves 8-10
Use
soft goats'
cheese or
mascarpone if you
prefer. The chicken is
great served cold
as well as hot.
Watercress Chicken
With Sherry Sauce
Serves 4
100g (3oz) full fat

cream cheese (half a
carton)
75-100g bag fresh
watercress, chopped
and crushed
Freshly grated nutmeg
4 medium-sized chicken
breasts, skinned
4 slices Parma ham
1tbsp olive oil
2tbsp sherry (dry or
medium)
2tbsp crme frache

or Gas Mark 6. Soften
60g (2oz) of the cheese in
a bowl and add half the
watercress with the garlic, a
good grating of nutmeg and
seasoning. Cut a deep slit in
the chicken breasts, near the
top, and divide the cheese
mixture between them, to fill
the pockets.
Loosely wrap ham round
each piece. Pack them
into an oiled roasting tin, with

the join underneath, drizzle
with oil and roast for 20-25
minutes until the ham has
browned and the chicken
cooked through.
Spoon some juices over
to keep the chicken
moist, then drain the rest
from the tin into a small pan.
Cover the chicken in the
tin with foil and leave for 5
minutes while you make
the sauce.
Bring the juices to the
boil, add the sherry and
boil until reduced by half
then whisk in the rest of the
crme frache, bring just to
the boil and stir in the rest
of the watercress. Season
and serve to spoon over the
chicken. Accompany with
potatoes and salad or
green vegetables.

1kg (2lb) chicken

breasts, boneless and
skinless
2 onions, peeled and cut
into thin wedges
2 bay leaf
Few sprigs fresh thyme
2 chicken stock cubes
300ml (pint) boiling
water
150ml (pint) red wine
3 level tbsp korma curry
paste
1 level tbsp tomato
pure
420g can apricot halves,
drained
250ml (8fl oz)
mayonnaise
Salt and ground white
pepper
Rocket leaves, for garnish
Roasting tin
1
2

or Gas Mark 5.
Arrange chicken in the
roasting tin and add the
onions, bay leaves and thyme.
Dissolve the stock cubes in
the boiling water and then
stir in the red wine and pour
over the chicken. Cover the
pan with foil, and cook in the
centre of the oven for 40-45
is cooked, and the juices run

clear when the flesh is pierced
with a fine skewer.
Transfer the chicken
breasts to a plate, and
leave them to cool. Transfer
the juices to a large shallow
pan (such as a saut pan)
and add the curry paste
and tomato pure. Boil
rapidly, until the juices have
evaporated to give a thick
paste, stirring regularly so that
the paste does not stick to the
base of the pan. Remove the
pan from the heat and leave
the mixture to cool.
Place the paste in a food
processor or blender
and add the apricots and
puree until smooth. Sieve the
mixture to remove to give a
smooth paste.
Stir in the mayonnaise and
season to taste with salt
and pepper.
Slice the chicken breasts
and stir into the curry
sauce. Keep the mixture
chilled until serving, then
spoon onto a serving plate
and scatter a few rocket
leaves around the edge.
4
5
6

Dine In Style
Roasted Spatchcock Chicken

Serves 3-4
1kg (2lb) whole chicken,

spatchcocked (ask your
butcher to do this)
1 lemon, sliced
6 garlic cloves, unpeeled,
squashed
Few sprigs of fresh thyme
1-2tbsp olive oil
15g (oz) soft butter

Gas Mark 9. Put the chicken
in a roasting tin with the

backbone (it adds favour), the
lemon slices, cloves of garlic
and thyme sprigs, then drizzle
with the oil, season well with
coarse salt and freshly ground
black pepper and dot butter
over the bird.
Put the chicken in the oven
then turn the heat down
to 200C or Gas Mark 6.
Roast for 40-45 mins, basting
a couple of times, until its
golden. Push a skewer in the

leg; if the juices run clear, its
cooked, if theyre still pink,
cook for another 5-10 mins.
Transfer the chicken, garlic,
lemon slices and thyme
to a board, cover loosely
with foil and leave to rest for
10 minutes before carving.
Discard the backbone. Serve
the cooking juices as they are,
or make gravy, heating them
in a pan (skimming of the fat if
Flattening
the chicken
before cooking,
helps to cook
it evenly and
quicker.
you prefer), adding a splash of
white wine and 200ml (7fl oz)
chicken stock. Thicken with
cornflour, if you like. Serve
with roast or new potatoes
and greens.
Fat: 10.5g Saturated fat: 4g
Take any leftover meat off

the bone, wrap and freeze for
up to 3 months.
Prawn, Chicken & Chorizo Paella
2
Serves 4-6
5
4
Large pinch saffron

strands
2tbsp oil
4 chicken thighs, chopped
1 onion, peeled and
chopped
x 225g chorizo ring,
sliced
and crushed
1 level tsp smoked
paprika
350g (12oz) paella rice,
eg, Bomba
200g can tomatoes
900ml (1pints) stock
8-10 large raw tiger
prawns in shell
500g packet mussels in
garlic butter sauce
Chopped fresh parsley, for
garnish
Paella or saut pan
Heat a paella pan or large

frying pan and very briefly
cook the saffron to dry it then
crumble it into a small bowl
and pour over 2tbsp boiling
water and leave it to steep for
a few minutes.
add the chicken and cook
it for about 10 minutes until its
cooked through, then remove
it from the pan.
Add the onion, garlic
and tomatoes to the pan
and cook for 10-15 minutes,
2
7
3
stirring well so that it doesnt
catch to the pan, but thickens
to a thick paste.
Return the chicken to the
pan and add the chorizo
and paprika, and cook until
the oil starts to run out of
the chorizo.
Pour in the stock and
saffron water, mix well and
bring it to a gentle simmer.
Then sprinkle over the rice as
evenly as possible, ensuring
that the rice is all covered by
the stock. If necessary pour in
a little stock or boiling water.
Cook the paella over a
fairly high heat for 7-8
minutes, until you start to see
the rice. Place the prawns
on top and cook for about a
further 8-10 minutes, turning
the prawns occasionally until
they are cooked.
Tip in the packet of
mussels and the juices
in the packet, stir lightly and
heat through. Check that the
rice is cooked before serving.
If theres too much liquid,
increase the heat and boil
off the surplus or if it goes
too dry, add a little more hot
stock or boiling water. Serve
immediately, garnished with
chopped parsley.
4
5
6
7

Dine In Style
Some of
the rice may have
caught and stuck on the
base of the pan and formed
a crispy layer. This layer is
called Socarrat - be sure to
scrape this out
and serve it too as it
tastes delicious!
Spring
Chicken
Pot
Serves 8
4 chicken breasts, skinned

and trimmed of fat
2tbsp seasoned flour
2tbsp olive oil
16 shallots, peeled
400g (12oz) baby
Chantenay carrots
2-3 sticks celery, chopped
600ml (1pint) chicken
stock
A few sprigs of fresh thyme
black pepper
A little cornflour, optional
Add more chicken,

or some ham and
other vegetables if you
like. Use 6 rashers of
streaky bacon, chopped
instead of
pancetta.
Leek & Chicken Filo Pastry Pie

Serves 6-8
75g (2oz) butter,

melted
2 large leeks, trimmed
halved lengthways and
washed well, cut into
chunks
150g (5oz) diced
pancetta
600ml (1pint) full cream
milk
3 level tbsp cornflour
2tbsp wholegrain
mustard
30g (1oz) fresh chopped
parsley
250g (8oz) cooked
chicken in pieces
100g (3oz) cooked
Chantenay carrots,
sliced if large
250g (8oz) cooked new
potatoes, in chunks
270g pack of 6 filo
pastry sheets, thawed
if frozen
1.5litre ovenproof
lasagne type dish
Heat 1tbsp of the butter in

a large pan, add the leeks,
season well, cover and cook
slowly for 8 minutes until
softened. Add the pancetta
and cook another 3 minutes.
Whisk the milk with the
cornflour over a medium
heat for 5 minutes to make
a thick sauce (or make it in
the microwave). Season well
and add 1tbsp of the butter,
the mustard and parsley and
season well.
Cut each chicken breast into

4 pieces and each chicken
thigh into 3 or 4 pieces. Toss
the meat in the seasoned flour.
Heat 1tbsp of the oil in a large
pan and cook the chicken in 2
batches, for a few minutes, until
browned all over. Spoon into a
flameproof casserole.
Heat the rest of the oil in the
pan and add the shallots
and carrots and brown them for
5 minutes. Add the celery and
cook another couple of minutes.
Pour in the stock, bring to
the boil and transfer the
mixture into the casserole. Add
the chicken and some thyme
sprigs and season well. Simmer,
covered, for about an hour,
stirring occasionally.
Add the peas and cook
another 5 minutes.
Thicken with cornflour
mixture if you like a thicker
sauce. Take out thyme sprigs.
Garnish with chopped celery
leaves if you like.

or Gas Mark 6. Add the
sauce to the leeks and stir
in the chicken, carrots and
potatoes. Spoon into the
pie dish.
Cut the pile of pastry
sheets in half to make 12
squares. Brush butter over one
at a time, scrunching them into
a loose ball and fitting them,
side by side, on top of the pie
filling. Put the dish on a baking
sheet and bake for 35-40
minutes until golden and the
filling is bubbling out. Leave 5
minutes before serving.
5
6
7


Dine In Style
SERVE WITH CHAMP:

Peel, cut into chunks
and boil 2kg (4lb) potatoes,
until just tender. Steam 500g (1lb)
shredded Savoy cabbage on top of
the cooking potatoes for 5 minutes.
Dry the potatoes back in the pan, add
about 150ml (pint) milk, bring to the
boil and add a good knob of butter and
season well. Mash until smooth. Stir
in the cabbage and some chopped
spring onions. This can be made in
advance and reheated in the
microwave or oven.
Make
sure that
you use full-fat
crme frache,
not a low-fat
one.
Rhubarb &
Ginger
Poussin
Chicken Roulades With Serves 4
Apple & Prune Stuffing
& Cider Cream Sauce
Serves 4
4 chicken breasts,
skinned
4 or 8 slices of wafer-thin
ham
100g packet soft goats'
cheese
1 small cooking apple,
cored, skinned and finely
chopped
30g (1oz) soft pitted
prunes, finely chopped
black pepper
500ml bottle cider
x 200ml carton crme
frache
Boiled potatoes and
salad, to serve
Place each chicken breast

film and use a rolling pin to
beat them out thinly. Place
2 slices of ham on each
and crumble over the goats'
cheese. Scatter the chopped
apple and prunes on top.
Season with salt and pepper.
Roll the chicken up widthways
and use wooden cocktail

sticks to secure them.
Place the chicken roulades
in a deep frying pan and
pour over the cider. Bring the
contents of the pan to the
boil, then reduce the heat,
cover the pan, and simmer
the roulades gently for 30-40
minutes until the chicken
is cooked.
Remove the roulades
from the pan and keep
them warm. Keep the pan
uncovered and boil the
juices rapidly until the volume
reduces by half, then stir in
the crme frache and simmer
until the sauce thickens and
season it to taste. Cut the
roulades in half diagonally.
Pour some sauce onto the
plate and place the roulades
on top. Serve with boiled baby
potatoes and salad.

4 poussins, each weighing

about 450g (15oz)
40g (oz) butter
200g (7oz) or 4 small
sticks rhubarb, cut into
2.5cm (1inch) chunks
6 rashers streaky bacon,
de-rinded, each cut into 3
4 sprigs rosemary
12 small shallots, peeled
(put in a pan of hot water
5 minutes)
4tsp finely chopped fresh
root ginger
400ml (14fl oz) ginger
wine
Covered casserole dish
or roasting tin
1
2

Gas Mark 4.
Check the birds over
and remove excess fat.
Put a small knob of butter
inside each, using half the
butter, along with 4 chunks
of rhubarb and a sprig of
rosemary. Arrange pieces of
bacon on each bird. Place in
casserole dish or roasting tin.
Set aside the rest of rhubarb.
Melt the rest of the butter
in a frying pan and fry
the shallots over a medium

heat for 5 minutes until lightly
browned all over. Add the
fresh ginger, cook for a minute
then pour in the ginger wine.
Bring to the boil then pour into
the dish with the birds. Cover
with lid or foil and cook for 35
minutes. Increase the heat to
220C or Gas Mark 7. Take
the lid or foil off the dish and
put it back in the oven for 30
minutes to brown the skin and
the bacon. Grill to get a really
crispy finish if you like.
Transfer the birds and
shallots to a hot platter.
Cover with foil. Pour all the
juices into a pan. Add the
rhubarb and cook for a couple
of minutes until the fruit is just
soft. Remove the fruit with a
draining spoon to a dish then
boil the juices until thick and
almost syrupy.
Add the rhubarb to the
platter and spoon a
little sauce round the birds
and shallots, serve the rest
separately in a jug.

Dine In Style
Chicken Fusion Salad

Serves 4
150g (5oz) Thai rice noodles

1 large or 2 medium carrots,
peeled
Half a cucumber, sliced
2 little gem lettuces
4-6 sprigs of fresh mint
250g (8oz) leftover cooked
chicken, shredded
2-3tsp sesame seeds,
toasted
FOR THE DRESSING:
1 good tbsp finely grated
fresh ginger
1-2 red chillies, deseeded
3tbsp each red wine
vinegar, soy sauce,
vegetable oil and
sesame oil
Large platter
Spread the noodles out in a

large dish and pour enough
boiling water over them to cover.
Leave for 15 minutes, stirring
them occasionally with a large
fork or tongs.
Peel the carrots into long
thin ribbons straight into
a large bowl and add sliced
cucumber.
To make the dressing:
mix the ginger with 1 of the
chillies, finely chopped. Add the
vinegar, soy sauce and oils.
Drain the noodles, refresh
them under cold water,
drain again then add to the
carrot and cucumber with
almost half the dressing. Mix
well with your hands, then add
the torn outer leaves of the
lettuce and quartered hearts,
tear in the bigger mint leaves
and mix lightly.
Spread the salad out on a
large platter. Mix the chicken
with the rest of the dressing and
arrange it on the salad. Garnish
with small mint leaves and the
rest of the chilli, finely sliced.

Use
egg noodles
if you dont have
rice noodles and add
mangetout or other
veg if you
like.

Chicken Kiev
4 x 175-200g (6-7oz)
skinned chicken breasts
100g (3oz) salted butter,
softened
parsley
and crushed
2tbsp plain four, well
seasoned
1 large egg, beaten
125g (4oz) dried
breadcrumbs
3-4tbsp sunflower oil
Tenderstem broccoli and
new potatoes, for serving
Baking tray
Use a sharp knife to slice

the chicken breasts part
of the way through, to open
them out. Put each breast
film and pound them to
about 5mm (in) with a
rolling pin (not too
energetically, as you dont
want to tear the flesh).
Mix the butter, parsley,
garlic and freshly ground
black pepper together. Put
a portion in each piece of
chicken, spreading it to a
thumbs length. Fold up the
meat, tucking the ends in to
make a parcel, securing with
cocktail sticks. Chill for 30
4
5
4
minutes, or overnight
if possible.
Coat the parcels in the
seasoned four, dip in the
beaten egg, then roll them
in the breadcrumbs, to coat
completely. Chill them for
30 minutes.
Take them out from the
fridge and remove the
cocktail sticks, coat them in
four, egg and breadcrumbs
again, then return them to
the fridge.
or Gas Mark 6. Put a
baking tray in to heat up.
Heat a frying pan, add half
the oil, then fry the chicken
on all sides (dont forget the

ends), two at a time, until
lightly browned 6-8 minutes.
Place them on the hot baking
tray in the oven and bake for
20 minutes, until golden and
cooked. Serve hot so the
butter runs out when you cut
them open, but take care
as you cut into them as the
butter will be very hot. Serve
with boiled new potatoes
and lightly steamed
tenderstem broccoli.
Recipes by Kate Moseley, Sue McMahon and Sophie Austin-Smith. Photos by Chris Alack, Tony Briscoe, Ian Garlick. Props stylist: Sue Radcliffe.
Nutritional values are for the maximum number of servings and dont include serving suggestions.
Serves 4
Dine In Style
Back To Basics
Master two of the skills that form the basis for many recipes
How To Joint A Chicken

Its often cheaper to buy a chicken (particularly if you buy as part of a multi-buy offer), than it is to
buy chicken pieces, plus you then have the main carcass for making stock.
If the chicken is trussed up, then cut

off the string or pull off the elastic. Pull
the legs out and cut through the skin.
Twist the legs out from the socket

joint. Cut the legs off, cutting between
the joint and the main carcass.
The legs may be left whole for large

leg joints, or the thighs maybe
separated from the drumsticks if you
want smaller joints. Break the joint
before cutting.
Twist, then cut off the wings, again,

twisting the joint and pulling it to break
the joint before cutting, to help reduce
the risk of getting splinters of bone left
on the wing.
Repeat step 7 to remove the breast

on the other side.
Cut off the small points from the tips

of the wings (reserve the small pieces
to add to the stock pot). Then fold the
wing up neatly, tucking the ends under.
You should then have 6-8 chicken

portions ready to cook, plus a carcass
and the small bones for a stockpot.
Feature: Sue McMahon. Photos: Ian Garlick. Props stylist: Sue Radcliffe
Cut down one side of the breastbone

you may find that using scissors is
easier than a knife, then lift the top of the
breast away from the carcass and cut it
away underneath.
Break the ankle joint and cut it off,

cutting between the bones so not to
get any bone splinters.
Know How
Chicken Stock
Although it may be convenient to use ready-made stock or
cubes, the flavour of home-made stock is still the best
The raw carcass left after jointing a
chicken can be used, or alternatively
boil the bones left after cooking a roast
chicken. Herbs can be added if liked,
but leaving the stock slightly blander will
make it more versatile and the herbs
wont overpower any other flavours.
1 chicken carcass, raw or cooked

1 onion, peeled and roughly
chopped
1 leek, roughly chopped
2 carrots, roughly chopped
2 bay leaves
1tbsp black peppercorns
Turn the heat down to a gentle

simmer, and cover the pan and cook
the stock for 3-4 hours, checking it
occasionally to make sure that the pan
doesnt boil dry. The stock should just be
simmering gently and not at a rapid boil.
Place the chicken carcass in a large

saucepan along with the vegetables,
bay leaves and peppercorns. Pour over
enough cold water to cover the carcass.
Strain the stock through a colander

or sieve into a clean bowl. Leave the
stock to cool and then place the bowl in
the fridge to chill it well, taking care not to
let the stock move about too much in the
bowl or any fat will mix into the stock.
Heat the pan and use a tea-strainer

or slotted spoon to skim off any scum
that rises to the surface as the contents
come to the boil.
Once the stock is well chilled, it will

have gellified and it should be easy
to scrape the fat off the surface. This fat
may be used in cooking, but its best
to remove it if you want a clear stock
otherwise it may leave a greasy film on
any recipe being made from the stock.
The stock may be packed into freezer

containers, sealed and labelled and
frozen for up to 3 months. Allow the
stock to defrost beore using.
Speedy
Stock
A pressure cooker may be used
to speed up the cooking time for the
stock. After skimming the stock, cook
the stock under a low pressure for about
30 minutes, then leave the pan to depressurise naturally, then strain the stock
and complete as from step 4.

Woman&#39;s Weekly Classics Series - Chicken Made Easy 2016

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Chicken Made Easy!

hether youre after a quick meal,

Woman's Weekly Chicken Made Easy, Time Inc. (UK)

Art Editor Christine Beadle

4 Woman's Weekly Chicken

Theres a reason that chicken is the most popular meat

Woman's Weekly Chicken 5

Preserved Lemon Chicken

1kg (2lb) chicken

If you have time, marinate

Turn the heat down and add

When cold, pack into a

One-pan Spanish Chicken With Beans

1tbsp light olive oil

Few sprigs thyme

Heat the olive oil in a deep

then reduce the heat, cover

Not suitable for freezing.

Honey Roast Drumsticks

6 Woman's Weekly Chicken

roast for 5055 minutes

PER SERVING: Calories: 429

Set the oven to 180C or

Not suitable for freezing.

Woman's Weekly Chicken 7

Petti Di Pollo Al Limone

Cut the chicken breasts

PER SERVING: Calories: 311

Not suitable for freezing.

Chicken Drumsticks With Sweet Potato Wedges

2tbsp soy sauce

8 Woman's Weekly Chicken

Mix the soy sauce, lime juice,

PER SERVING: Calories: 618

Not suitable for freezing.

Chicken Stir-fry With Carrot Ribbons

1tbsp vegetable oil or

each red, green and

Heat the oil in a large

Stir in the carrot

Not suitable for freezing.

Woman's Weekly Chicken 9

Chicken Tikka Eggs

500g (1lb) chicken

Heat the oil in a deep-fat

Tip the breadcrumbs onto

PER EGG: Calories: 393

Not suitable for freezing.

2 good-sized chicken legs

Heat a deep-sided frying

Add the carrots and

PER SERVING: Calories: 44g

Not suitable for freezing.

Chicken & Bacon Risotto

2tbsp sunflower oil

10 Woman's Weekly Chicken

Heat the oil in a deep

Add the rice to the pan,

until they are just tender.

Not suitable for freezing.

Woman's Weekly Chicken 11

Heat 1tbsp olive oil in a

2tbsp light olive oil

Woman's Weekly Classics Series - Chicken Made Easy 2016

Woman's Weekly Classics Series - Chicken Made Easy 2016