Woman's Weekly Classics Series - Chicken Made Easy 2016 55484i

Woman's Weekly Classics Series Chicken Made Easy!

Chicken 109 CLASSICS SERIES

! y s a E e d a M

October 2016

No-fail Recipes You'll Love

Your New Family Favourites Are Inside

PERFECT PIES

www.womansweekly.com

FINGER FOOD

BEST ROASTS

PE SO I C S E R Y U RK RYD B WO U E O EVSTE EY R Y H TE T FO

4 everyday dining 37 in a flash 25 round

the world

W

hether you’re 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 it’s become a first choice with meat-eaters, so much so that we’ve decided to publish this magazine, which is exclusively recipes to give you inspiration for cooking chicken. It’s not just in Britain that chicken is well liked, as our recipes on pages 25-35 will show. It’s a worldwide favourite from Malaysian noodles to Chinese sweet and sour to Mexican fajitas; chicken takes on the flavours of those countries. I’ve 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 it’s 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 it’s 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 haven’t 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) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU. Telephone 020 3148 5000. Back issues 01733 385170. Unless otherwise stated, all competitions, free samplings, discounts and offers are only available to readers in the United Kingdom, Channel Islands, Isle of Man and the Republic of Ireland. Pre-press by Rhapsody Media. Cover printed by Wyndeham Grange. Text printed by Wyndeham Bicester. ISSN 2053 7255. Woman's Weekly is a ed trademark of Time Inc. (UK) Ltd, and is sold subject to the following conditions, namely that it shall not, without the written consent of the publishers first given, be lent, resold, hired out, or otherwise disposed of by way of trade at more than the recommended selling price shown on the cover, and that it shall not be lent, resold or hired or otherwise disposed of in a mutilated condition or in any unauthorised cover by way of trade or affixed to or as part of any publication or advertising, literary or pictorial matter whatsoever. © Time Inc. (UK) Ltd, 2016. We work hard to achieve the highest standards of editorial content, and we are committed to complying with the Editors’ Code of Practice (https://www.ipso.co.uk/IPSO/cop.html) as enforced by IPSO. If you have a complaint about our editorial content, you can email us at complaints@timeinc. com or write to Complaints Manager, Time Inc. (UK) Ltd Legal Department, Blue Fin Building, 110 Southwark Street, London, SE1 0SU. Please provide details of the material you are complaining about and explain your complaint by reference to the Editors’ Code. We will endeavour to acknowledge your complaint within 5 working days and we aim to correct substantial errors as soon as possible.

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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

There’s a reason that chicken is the most popular meat – it’s so versatile as these easy-to-prepare recipes show

Woman's Weekly Chicken 5

Preserved Lemon Chicken Serves 6

➤ 1kg (2¼lb) chicken pieces, bone in or ted chicken, see page 98 ➤ 1tsp turmeric ➤ 1tsp ground cumin ➤ 1tsp ground coriander ➤ ½tsp 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 (1¾oz) pitted green

olives ➤ 1tbsp freshly chopped parsley

➤ Baking tray

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If you have time, marinate the chicken in tumeric, cumin, coriander, cayenne pepper, crushed garlic and 2tbsp olive oil for 1–4 hours. Set the oven to 140°C 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.

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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 40–45 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

➤ 1tbsp light olive oil ➤ 4 chicken thighs, about 650g (1¼lb) ➤ 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 (½pint) chicken stock, hot

➤ Few sprigs thyme ➤ 1tsp smoked paprika

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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,

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then reduce the heat, cover the pan and simmer for 25 minutes, or until the chicken is tender. Serve immediately with salad or rice. PER SERVING: Calories: 450 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 ➤ 1 clove garlic, peeled and chopped ➤ 2tsp olive oil ➤ Zest and juice of 1 lemon ➤ 150g (5oz) dark honey


➤ 4tbsp bourbon whisky ➤ 8tbsp tomato ketchup ➤ 1tbsp Worcestershire sauce ➤ ½tsp Tabasco sauce ➤ ½tsp chill powder ➤ Salad, to serve ➤ Roasting tin

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roast for 50–55 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.

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PER SERVING: Calories: 429 Fat: 21g Saturated fat: 6g

Set the oven to 180°C or 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

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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 (½in) thick. Season the flour with salt and pepper on a plate and dip in the chicken pieces to

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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.

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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


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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 200°C or Gas Mark 6. Toss the sweet potato wedges with 1tbsp of oil, spread them out on a large baking tray and roast for 45–50 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 40–45 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.

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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

➤ ½ 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

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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.

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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. PER SERVING: Calories: 413 Fat: 11g Saturated fat: 2.5g



Chicken Tikka Eggs Serves 6

➤ 500g (1lb) chicken mince ➤ 2 level tbsp tikka curry paste ➤ 1tbsp freshly chopped 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

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Heat the oil in a deep-fat fryer or chip pan to 180190°C. 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.

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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 12–15 quails' eggs to make mini size eggs.

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PER EGG: Calories: 393 Fat: 26g Saturated fat: 5g


Spring Chicken Serves 2

➤ 2 good-sized chicken legs (250g/8oz) each ➤ About 15g (½oz) 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 PURéE: ➤ 60g (2oz) fresh/ frozen peas ➤ 10 mint leaves

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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.

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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 purée 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 purée.

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PER SERVING: Calories: 44g Fat: 12g Saturated Fat: 5g


Chicken & Bacon Risotto ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ Serves 2

➤ 2tbsp sunflower oil ➤ 1 medium onion, peeled 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 (3½oz) frozen peas ➤ Salt and freshly ground


black pepper ➤ 1 level tbsp freshly chopped parsley

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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.

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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,

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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. PER SERVING: Calories: 575 Fat: 23g Saturated fat: 5g


Midweek Meals

Pudding rice may be used in place of risotto rice in this recipe as it’s a similar short grain rice, which goes slightly sticky and it’s cheaper than using risotto rice.


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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 160˚C 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.

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3 Meatballs With Courgette Pasta

Serves 2

➤ 2tbsp light olive oil ➤ 1 small onion, peeled and diced ➤ 1 garlic clove, peeled and crushed ➤ 350g (12oz) minced chicken

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

PER SERVING: Calories: 426 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 (3½oz) pitted black olives, chopped ➤ 8 sun-dried tomatoes, in oil, drained and chopped ➤ Salt and freshly ground 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.

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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 15–20 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.

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Midweek Meals

Chicken & Pearl Barley Orzotto

Serves 4

➤ 2tbsp light olive oil ➤ 50g (1¾oz) butter ➤ 2 shallots, peeled and sliced ➤ 2tbsp freshly chopped 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 (½pint) white wine ➤ 2 chicken stock cubes ➤ 2tbsp grated Parmesan

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Heat the oil and half the butter in a sauté 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 it’s absorbed. Crumble over the stock cubes and pour in 1ltr (1¾pint) boiling water. Simmer for about 40–50 minutes, stirring occasionally, until the barley is just tender. If it looks too dry, add a little

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extra boiling water, if it’s 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.

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Stir regularly, particularly as the mixture thickens, so it doesn’t stick and catch on the base of the pan.


➤ Baking tray, lined with a sheet of baking parchment

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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 ➤ 2 level tbsp freshly chopped basil ➤ 2 level tbsp freshly chopped parsley ➤ Finely grated rind 1 lemon ➤ 1 clove garlic, peeled and crushed ➤ 2 level tbsp grated Parmesan ➤ 2 level tbsp sliced pitted olives, drained

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➤ 8 sun-dried tomatoes, chopped ➤ Salt and freshly ground 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

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stuffing. Press the edges together well to seal them. Cut into the pastry around the edge to pattern it. Repeat to make 4 parcels. Set the oven to 200°C or 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 25–35 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.

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❆ 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 tomato ketchup ➤ 4tbsp dark soy sauce ➤ 12 chicken wings FOR THE WEDGES: ➤ 3 large potatoes ➤ 2tbsp vegetable oil ➤ Baking tray, lined

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Set the oven to 200°C or Gas 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

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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. PER SERVING: Calories: 556 Fat: 18g Saturated fat: 3g


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) ➤ 1 red pepper, deseeded and sliced ➤ 1 clove garlic, peeled and


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

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PER SERVING: Calories 400 Fat: 15g Saturated fat: 4g

Set the oven to 190°C or 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. Woman's Weekly Chicken 15

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 ➤ 2 spring onions, trimmed and chopped ➤ 4 ripe cherry tomatoes, chopped

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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.

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Serves 4

➤ ½tsp sea salt ➤ 100g (3½oz) 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

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Mix the salt and sugar in a large shallow bowl. Stir in the orange zest and juice, onion, chilli, garlic and cinnamon.

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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 . Set the oven to 190°C or Gas Mark 5. Take the chicken legs out of the marinade, and put them in a small roasting tin, reserving the marinade. Cook for 40–50 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.

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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

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Set the oven to 190°C or 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.

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PER SERVING: Calories: 370 Fat: 7g Saturated fat 2g

❆ Not suitable for freezing. Woman's Weekly Chicken 17

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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.

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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 ➤ Salt and ground black pepper ➤ 3tbsp tikka masala paste ➤ 500g carton ata ➤ 170ml carton single cream To serve: ➤ ¼ 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)

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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 ata

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.

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❆ 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 (1¾pints) chicken stock ➤ 1tbsp freshly chopped thyme ➤ 200-250g (7-8oz) cooked chicken,

shredded ➤ Croutons and parsley, to serve

1

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

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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 purée 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.

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❆ This soup isn’t suitable for freezing because it’s 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.


1

Set the oven to 190°C 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 (1½oz) butter ➤ 1.5kg (3lb) chicken, ted, skin removed, see page 98 ➤ 8 shallots, peeled ➤ 3 sticks celery, chopped ➤ 300ml (½pint) dry cider

➤ 300ml (½pint) chicken stock ➤ 2 eating apples, quartered, cored and cut into wedges ➤ 2tbsp cornflour ➤ 5tbsp crème fraîche ➤ 2tbsp Dijon mustard ➤ 2tbsp tarragon

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Mix the cornflour with 2 tablespoons crème fraîche, to make a smooth paste. Lift out the chicken and keep warm. Add the cornflour mixture, crème fraîche, 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.

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❆ 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

➤ Salt and freshly ground black pepper

➤ 3tbsp olive oil ➤ 2 medium onions peeled and chopped ➤ 4 chicken drumsticks ➤ 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 ➤ 2 onions, peeled and 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


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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

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➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤

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

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stock, carrots, bay leaf and salt and pepper. Simmer the mixture gently for 35–40 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 1–4 hours or overnight. Set the oven to 160°C 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 didn’t marinade the chicken) cook for 1 minute. Add the potato chunks, pickled lemon and stock. Bring to the

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boil. Pour the mixture into a casserole dish or slow cook pot. Oven cook for 2 hours, or in a slow cook pot for 3½ 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.

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PER SERVING: Calories: 268 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 ➤ 1 clove garlic, peeled and crushed ➤ 1 level tbsp freshly grated ginger ➤ Salt and freshly ground 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 tomato ketchup ➤ 2tbsp soy sauce FOR THE WEDGES: ➤ 3 medium red potatoes, cut into fairly thin wedges ➤ 2tbsp sunflower oil ➤ Green salad, for serving ➤ Baking tray


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Set the oven to 220°C or 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

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over the chicken. Cook for 10 minutes, turn to coat. Cook for another 10–15 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.

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PER SERVING: Calories: 470

Set the oven to 200°C or 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 30–40 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.

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Fat: 23g Saturated fat: 12g

❆ 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

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Midweek Meals

Citrus Roasted Chicken


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98p

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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 ➤ 2 chicken drumsticks ➤ 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, Saclà) ➤ 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 (3½oz) baby spinach leaves ➤ Flameproof casserole

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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 180°C 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

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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.

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Per Serving: Calories 442 Fat: 9g Saturated fat: 2g



French Chicken Provençal Serves 4

➤ 1.5-1.75kg (3lb) chicken ➤ 2tbsp light olive oil ➤ 2 medium onions, peeled and chopped ➤ 1 clove garlic, peeled and crushed, optional ➤ 1 level tbsp plain flour ➤ 150ml (¼pint) hot chicken stock ➤ 400g can whole or chopped tomatoes ➤ 2 level tsp mixed dried herbs ➤ Salt and freshly ground black pepper ➤ 1.25 litre (2pint) flameproof dish

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t the chicken (see page 98), using a sharp knife. Take off the legs, and cut them through at the t, 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.

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PER SERVING: Calories: 470 Fat: 12g Saturated fat: 2.5g

❆ 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

➤ 2 garlic cloves, peeled 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 (¾in) 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 ½–1tsp dried chilli flakes ➤ 1tbsp tomato puree or ketchup ➤ ½tsp shrimp paste (or fish sauce) ➤ 1tbsp palm sugar or muscovado sugar ➤ 165ml can coconut milk ➤ 100g (3½oz) 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

1

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 purée 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.

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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.

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Globe-trotting

Kecap manis is Indonesian soy sauce; thick and sweet. If you don’t 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 (¼pint) dry white wine ➤ 400g can plum or chopped tomatoes ➤ Salt and freshly ground black pepper ➤ Ovenproof dish

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Set the oven to 190°C or 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

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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.

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❆ 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 ➤ 1 red pepper, deseeded and chopped ➤ Dash of chilli sauce ➤ 6tbsp tomato ketchup ➤ 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 (3½oz) self-raising flour ➤ Pinch of salt ➤ 1 level tbsp cornflour ➤ 100ml (3½fl oz) sparkling water, well chilled ➤ 3-4 chicken breasts, skinned and cut into chunks

➤ Deep-fat fryer

1

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 180/190°C. 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 they’re 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.

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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 ➤ 2 onions, peeled and sliced ➤ 2 red peppers, deseeded and cut into chunks ➤ 4 chicken breasts, skinned and cubed ➤ 2 cloves garlic, peeled and crushed ➤ 400g can chopped or plum tomatoes

➤ 2tbsp tomato purée ➤ Salt ➤ 4-5tbsp single cream ➤ Coriander, roughly torn to garnish

1

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

2

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 purée 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

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in the cream. Serve with torn coriander scattered on top to garnish. PER SERVING: Calories: 255 Fat: 20g Saturated fat: 2.5g

❆ 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 (22/3–3lb) ➤ 6-8tbsp barbecue sauce ➤ Baps, sliced tomato and coleslaw to serve ➤ Slow cookpot, optional

1

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

2

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.

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This recipe is best cooked in a slow cookpot, but if you don’t have one, then cook in the oven on a low setting, for 3-5 hours. PER SERVING: Calories: 307 Fat: 7g Saturated fat: 2g

❆ 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 ➤ 1 clove garlic, peeled and crushed ➤ 30-35g packet fajita seasoning mix ➤ 1 red pepper, deseeded 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

1

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.

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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 ➤ 2 garlic cloves, peeled and finely chopped ➤ 1 green or red pepper, deseeded, finely sliced ➤ 1 large carrot, peeled and shaved into ribbons ➤ 4 spring onions, trimmed and sliced ➤ About 60g (2oz) ready chopped kale or spring cabbage, finely sliced 32 Woman's Weekly Chicken

➤ About 250g (8oz) cooked chicken or pork, shredded FOR THE SAUCE: ➤ 4tbsp tomato ketchup ➤ 4tbsp Thai fish sauce ➤ 3tbsp sweet chilli sauce ➤ 3tbsp dry sherry sauce ➤ 2tbsp dark or light soy sauce ➤ Wok

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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

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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.

5



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 2–3 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)

1

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.

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If you’re cooking your own rice, measure by volume, not weight. You’ll need 150ml (¼pint) rice and 300ml (½pint) salted water. Cover, bring to the boil and cook for 10 minutes until rice is tender and liquid absorbed. Woman's Weekly Chicken 33

Spanish-style Chicken & Cho Serves 2

➤ 4 chicken thighs or 2 chicken breasts (300g/10oz) ➤ Salt and freshly ground black pepper ➤ 2tbsp olive oil ➤ 1 Romano red pepper, deseeded and cut into chunks ➤ 2 garlic cloves, peeled 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 (1¾oz) butter ➤ 1 onion, peeled and cut into thin wedges ➤ 200g (7oz) risotto rice ➤ 1 clove garlic, peeled and crushed ➤ Approximately 1litre (1¾ pints) chicken stock, hot, see page 99 for homemade, or use stock cubes ➤ 150g (5oz) cooked chicken, shredded ➤ 100g (3½oz) frozen peas ➤ 1tbsp freshly chopped tarragon, plus extra for garnish ➤ Salt and ground black pepper ➤ Parmesan cheese, freshly grated to serve

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Melt half the butter in a sauté pan and add the onion and cook for a few 34 Woman's Weekly Chicken

minutes until it’s 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.

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➤ A few fresh thyme sprigs or ½tsp dried thyme ➤ Zest and juice of half a lemon ➤ Crusty bread and salad leaves, to serve ➤ Wok

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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

2

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.

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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 (3½fl oz) boiling water ➤ 2 bananas, chopped

➤ Banana leaves, cocktail sticks, optional

1

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

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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.

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❆ The cooled green Thai chicken mixture may be frozen in a freezer bag for up to 1 month. Allow to defrost before reheating. Woman's Weekly Chicken 35

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When time is short, there’s no excuse not to have a proper meal as all these recipes are quick to prepare and cook Woman's Weekly Chicken 37

Barbecue Chicken Pizza Serves 4

➤ 2 large ready-made pizza bases ➤ 4tbsp sun-dried tomato purée ➤ 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

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Set the oven to 220°C or Gas Mark 7. Put the pizza bases on a heavy baking sheet. On each base, spread 2tbsp sundried tomato purée. Slice the chicken breast pieces and arrange on top of the pizza, with the tomatoes on top. Sprinkle with the mozzarella and drizzle

3

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.

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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

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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 ➤ Salt and freshly ground black pepper ➤ 1 medium egg ➤ 50g (1¾oz) 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.

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➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤➤

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

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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

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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. PER SERVING: Calories: 500 Fat: 23g Saturated fat: 10g


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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


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Speedy Suppers

➤


Chicken Livers In Creamy Mushroom Sauce Serves 4

➤ 10g (just under ½oz) 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 crème fraîche ➤ 3 spring onions, trimmed and chopped ➤ Salad, rice or bread, to serve

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Pour 150ml (¼pint) 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

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Chicken & Cheese Bites Makes 22-24 Serves 4-6

➤ 400g (14oz) minced chicken (or turkey) ➤ 150g (5oz) breadcrumbs ➤ 100g (3½oz) mature Cheddar, grated ➤ 1tbsp mayonnaise ➤ 1tsp dried thyme or 2tsp fresh thyme leaves ➤ 1 clove garlic, peeled and crushed, optional ➤ Salt and freshly ground black pepper ➤ 1 medium egg TO SERVE: ➤ 6tbsp mayonnaise

➤ 1 clove garlic, crushed ➤ Juice of ½ lemon ➤ A few oven chips and green salad, to serve ➤ Baking sheet, greased or with non-stick liner

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Set the oven to 180°C or Gas Mark 4. Put the chicken in a bowl with 100g (3½oz) 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

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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

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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 crème fraîche 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.

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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 (½oz) 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 crème fraîche ➤ 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 20–25 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.

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PER BITE: Calories: 100 Fat: 6g Saturated fat 2.5g

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Set the oven to 200°C 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.

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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.

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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 3–4 minutes drain well. Drizzle with a little oil or vinaigrette, season well and serve with the chicken.

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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).

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Paprika Escalopes Serves 2

➤ 1 clove garlic, peeled and crushed ➤ 1tsp smoked paprika ➤ 1tsp ground cumin ➤ 2tsp light olive oil ➤ 1tsp red wine vinegar ➤ 2 small chicken breasts, 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 ➤ Salt and freshly ground black pepper ➤ New potatoes (4-5 per person) and a handful of green beans, to serve ➤ Ridged griddle pan

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Chicken & Mushroom Carbonara ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ Serves 4

➤ 2tsp light olive oil ➤ 6 rashers smoked streaky 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 (3½fl oz) dry white wine ➤ 200ml carton crème fraîche ➤ 300g (10oz) linguine/


spaghetti ➤ 2 medium egg yolks ➤ Salt and freshly ground black pepper ➤ Good handful fresh chopped parsley ➤ Green salad, for serving

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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 crème fraîche. 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

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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.

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Speedy Suppers

This recipe can also be made using 2 small chicken breasts, or use leftover cooked chicken.

➤


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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 ➤ 1 clove garlic, peeled and crushed

➤ 3tbsp olive oil ➤ 2tbsp fresh lemon juice ➤ 5tbsp single cream ➤ Salt and freshly ground black pepper



Chicken Fingers & Mustard Dip If you can’t get chicken mini breast fillets, use 3 chicken breasts, cut into strips.

Serves 4-6

➤ 100g (3½oz) 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 crème fraîche ➤ 2tbsp mayonnaise ➤ 1tbsp made English mustard ➤ Sliced peppers, carrot and celery sticks, to serve. ➤ Baking sheet, lined with baking parchment or non-stick liner

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Set the oven to 200°C 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 crème fraîche, 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.

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PER SERVING: Calories: 224 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.

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Speedy Suppers

Chicken & Mushroom Pancakes Serves 4

➤ 1tbsp sunflower oil ➤ 1 clove garlic, peeled and crushed ➤ 200g (7oz) cup mushrooms, sliced ➤ 250g (8oz) cooked chicken, shredded into rough chunks ➤ 3 spring onions, trimmed and sliced ➤ 180-250g carton full fat

cream cheese ➤ 3tbsp milk ➤ 1tbsp freshly chopped parsley, plus extra for garnish ➤ 4 ready-made pancakes/ crepes, warmed ➤ Salad or vegetables, to serve

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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

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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. PER SERVING: Calories: 325 Fat: 20g Saturated fat: 9.5g



Take Your Time

Mellow-spiced Chicken & Chickpeas

Serves 4

➤ 8 chicken thighs, skin still on ➤ Salt and freshly ground black pepper ➤ 1tbsp olive oil ➤ 2 medium onions, peeled and cut into thin wedges ➤ 2–4 fat cloves garlic, peeled and crushed ➤ 1tbsp each cumin and coriander seeds and paprika ➤ 410g can chickpeas, rinsed and drained ➤ 300ml (½pint) hot chicken stock


➤ 2–3tbsp Greek yogurt ➤ A handful of fresh coriander leaves, to garnish ➤ Bread, to serve

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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 8–10 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.

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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 15–20 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

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split and separate. Sprinkle with roughly torn coriander leaves and serve hot with bread to dip into the sauce. PER SERVING: Calories: 309 Fat: 12g Saturated fat: 8g


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 ted (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 ➤ 1 clove garlic, peeled and crushed ➤ 1 level tbsp plain flour ➤ 500ml (16fl oz) chicken

stock, homemade, see page 99, or using a stock cube ➤ 2-3 bay leaves ➤ Few sprigs thyme

➤ Large casserole dish

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Set the oven to 180°C or Gas Mark 4. Heat the oil in a pan and add the chicken portions and cook them for about 7–10 minutes, turning them occasionally until they’ve browned on all sides. Lift them out of the pan and place them in a casserole dish.

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Add the pancetta to the pan and cook for 4–5 minutes until it starts to brown, then add the onions or shallots, carrots and mushrooms to the pan, and cook for a further 5–7 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.

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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 1½-1¾ hours. Remove from the oven and serve with mashed potatoes and veg.

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❆ Leave the mixture to cool and freeze for up to 1 month. Woman's Weekly Chicken 47

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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 we’ve opted to garnish with parsley!

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5 48 Woman's Weekly Chicken

➤ 2tbsp light olive oil ➤ 200g packet smoked lardons, or chopped streaky bacon ➤ 6-8 chicken portions, or 1 chicken ted (see page 98) ➤ 400g (14oz) shallots, peeled ➤ 30g (1oz) butter ➤ 2 cloves garlic, peeled ➤ 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 ➤ 2 level tbsp plain flour ➤ Salt and freshly ground black pepper ➤ Chopped fresh parsley, for garnish ➤ Large casserole dish

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Set the oven to 180°C or 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 5–8 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

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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 1¼–1½ 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.

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❆ Pack into a suitable freezer container and freeze for up to 1 month. Allow to defrost thoroughly before reheating.

Slowly Simmered


bacon, roughly chopped ➤ 4 large floury potatoes – about 1.kg (2lb), peeled and cut into 5mm (¼ inch) thick slices ➤ 2 medium onions, peeled and sliced ➤ Salt and freshly ground 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

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Set the oven to 150°C or 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

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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 1¾–2 hours until tender. Take off the lid or foil and cook another 30 minutes at a higher temperature, 200°C or Gas Mark 6, to brown the top or brown the top under the grill for serving. Serve with freshly cooked green vegetables.

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oregano, to garnish ➤ Bread, to serve

➤ Flameproof casserole

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Chicken & Chorizo Stew Serves 4 ➤ 4 chicken thighs, skinned ➤ 1tsp dried Italian seasoning ➤ Salt and black pepper ➤ 1tbsp olive oil ➤ 4 small chorizo sausages, halved ➤ 1 onion, chopped ➤ 1 red pepper, deseeded and chopped ➤ 1 clove garlic, crushed 50 Woman's Weekly Chicken

➤ 90g (3oz) button mushrooms ➤ 600ml (1pint) hot chicken stock ➤ 190g can chopped tomatoes ➤ 2tbsp balsamic vinegar ➤ 1tbsp tomato purée ➤ 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 purée. 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.

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❆ Pack into a suitable freezer container and freeze for up to 1 month. Allow to defrost thoroughly before reheating.

Chicken Noodle Broth Serves 4

➤ 2 free-range chicken legs ➤ 2 onions, peeled ➤ 2 large carrots, peeled ➤ 2–3 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

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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 (1¾ 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 they’re 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.

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PER SERVING: Calories: 287 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 (1¾pint) chicken stock ➤ 2tbsp coriander leaves To Serve: ➤ Giant couscous ➤ 8 green olives ➤ Handful of coriander ➤ Pomegranate seeds ➤ Medium casserole dish or tagine

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Soak the chickpeas in cold water for several hours or overnight. Heat oven to 180°C 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.

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Per ServING: Calories: 433 Fat: 10g Saturated fat: 2g


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 ➤ Salt and freshly ground black pepper ➤ 2 level tbsp freshly chopped parsley For THe PASTrY: ➤ 250g (8oz) self-raising flour ➤ 125g (4oz) suet ➤ Chicken gravy, to serve, optional

➤ 6 individual pudding tins, well buttered

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Set the oven to 190°C or 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 (¼pint) 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

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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 don’t 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 ¾ 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 2½-3 hours. Remove from the oven 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.

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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 ➤ 1 chicken stock cube ➤ 2tbsp crème fraîche ➤ Large, shallow casserole dish

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Heat the 1tbsp oil in a sauté pan and add the apple and

cook for 3-4 minutes until it’s 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

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the mixture to the boil and then cover the pan, reduce the heat and simmer it gently for 30-40 minutes, or until the chicken is tender. Add the apples and crème fraîche to the pan and bring to the boil. Season to taste with salt and pepper, and simmer for a few minutes before serving.

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❆ 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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Lake Maggiore, Orta & The Matterhorn

The best of Italy and Switzerland, including a visit to Isola Bella and Zermatt in the Swiss Alps, with incredible views of the Matterhorn. THE DATES Selected departures up to October 2016, and April to October 2017. With four-star lakeside accommodation.

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Additional entrance costs may apply. Prices are per person, based on two sharing and subject to finite availability. Images used in conjunction with Riviera Travel. Offer operated by and subject to the booking conditions of Riviera Travel Ltd, ABTA V4744, ATOL 3430, a company wholly independent of Woman’s Weekly, published by Time Inc. (UK) Ltd.

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 purée ➤ 1kg (2lb) fresh plum tomatoes, skinned ➤ 20g pack basil, shredded, reserving a few leaves ➤ 1tbsp capers ➤ 2tbsp sliced olives

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Put the chicken breasts in a pan with the stock powder and pour over 1litre (1¾pint) 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 purée 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

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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.

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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 ➤ 2tbsp freshly chopped thyme ➤ Salt and freshly ground 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 ➤ 450ml (¾pint) chicken stock

➤ 20cm (8in) loosebottomed cake tin, buttered ➤ Baking tray


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Position the oven shelf so that the pie will be central in the oven. Set the oven to 200°C 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 it’s 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

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and line the cake tin, leaving any excess hanging over the tin – if the pastry doesn’t 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 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 180°C 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.

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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.

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Not suitable for freezing.

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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 crème fraîche, 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 ➤ 300ml (½pint) hot chicken stock ➤ 4tbsp crème fraîche ➤ 3tbsp fresh chopped parsley ➤ Salt and freshly ground black pepper ➤ About 500g (1lb) cooked chicken, in chunks ➤ 320g sheet ready-rolled puff pastry TO SERVE: ➤ A little beaten egg, to glaze

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➤ 1.25 litre (2½pint) pie dish, buttered

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PER SERVING: Calories: 600 Fat: 18g Saturated fat 9g:

Set the oven to 200°C or 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

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❆ 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 ➤ 2 cloves garlic, peeled and crushed ➤ 2 heaped tbsp plain flour ➤ 100ml (3½ fl oz) white wine or cider ➤ 200ml (7 fl oz) chicken stock or water ➤ 3 sprigs of thyme ➤ A few lemon parings ➤ Salt and freshly ground black pepper ➤ ½ x 200ml carton crème fraîche FOR THE TOPPING ➤ 1kg (2 ¼lb) waxy new red or white potatoes, halved if large ➤ 2tbsp olive oil ➤ A few thyme sprigs ➤ Medium-sized pie dish

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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

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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 (½pint). 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 200°C, or Gas Mark 6. Remove and discard the skin and bones from the chicken thighs and shred the flesh. Add the crème fraîche 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

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PER SERVING: Calories: 520 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.

A l l Wra p p e d U p 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 ➤ 1tbsp freshly chopped thyme ➤ Zest 1 lemon ➤ 1 beaten egg, for glaze FOR THE JELLY: ➤ 4 leaves gelatine ➤ 300ml (½pt) 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

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Set the oven to 200°C or 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.

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Reserve about ¼ 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 2–3 holes in the

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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 180°C or Gas Mark 4 and bake for a further 45mins–1hr or until the temperature of the filling measures at least 75°C on a probe thermometer. Cover the pie with foil if it browns too quickly. Remove from the oven 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 ¼

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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.

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baking tray in the oven to heat up. Heat the oil in a pan and 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 (¼pint) 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 you’ll need to work fairly quickly so that the butter in the pastry

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3 Chicken, Bacon & Mushroom Plate Pie

Serves 4-6

➤ 2tbsp light olive oil ➤ 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 (¼pint) milk ➤ 1 chicken stock cube

➤ 2tbsp freshly chopped parsley ➤ Salt and freshly ground black pepper ➤ 350g (12oz) shortcrust pastry ➤ Egg for glaze ➤ 24cm (9½in) enamel pie plate

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Set the oven to 220°C or Gas Mark 7 and place a

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doesn’t 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.

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❆ 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 ➤ ¼tsp ground cinnamon ➤ Good pinch of saffron threads (or ground turmeric) ➤ 2 bay leaves ➤ 60g (2oz) sultanas ➤ 2 medium eggs ➤ 100g (3½ 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 (8½ in) spring-form tin

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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 ½pint). 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 don’t worry. Simmer for 5 minutes. Pour into a bowl. Add the chicken and cool. Set the oven to 200°C or 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

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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.

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PER SERVING: Calories: 373 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 ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤

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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) ➤ Salt and ground black pepper ➤ 1 lemon, quartered ➤ 1-2tbsp olive oil ➤ 1 onion, peeled and cut 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 ➤ 1 level tbsp freshly chopped thyme ➤ Zest of 1 lemon ➤ Salt and ground black pepper 62 Woman's Weekly Chicken

2 ➤ 50g (13/4oz) butter, melted ➤ 1 medium egg FOR THE GRAVY: ➤ 3-4tbsp white wine or dry sherry ➤ 1tbsp cornflour ➤ Roasting tin

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Set the oven to 190°C or 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.

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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 20–30 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 70°C. 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 it’s out of the oven, so it’s above 72°C, which is the recommended minimum temperature that the chicken should reach.

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❆ 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 (½pint) red wine ➤ 6 cloves garlic, peeled ➤ 4 sprigs thyme ➤ Casserole dish

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Set the oven to 180°C or Gas Mark 4. Warm the redcurrant jelly until it’s 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, t 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

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❆ 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 ➤ 2tbsp finely grated fresh ginger ➤ 100g (3½oz) butter, softened ➤ 2kg (4lb) whole fresh chicken ➤ 1 large lemon ➤ 1-2 small garlic bulbs, skin left on ➤ 6 shallots, unpeeled ➤ 2tbsp olive oil ➤ 300ml (½pint) chicken

stock ➤ Salt and freshly ground black pepper ➤ Roast potatoes and greens, to serve

➤ Roasting tin

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Set the oven to 190°C or 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 (3½lb) chicken ➤ Good handful fresh thyme sprigs ➤ Large sprig of bay leaves ➤ 2 lemons ➤ 4tbsp olive oil ➤ Salt and freshly ground black pepper ➤ 1kg (2¼lb) small new potatoes ➤ 1 large head of garlic, unpeeled, cut in half horizontally

➤ Roasting tin

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Set the oven to 230°C or 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 180°C or Gas Mark 4.

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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 sautéed or roasted courgettes. Carve

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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 ¾–2 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.

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❆ 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. PER SERVING: Calories: 530 Fat: 21g Saturated fat 10g

❆ 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) ➤ 1½tbsp olive oil ➤ 1.8kg fresh chicken ➤ A few sprigs of rosemary ➤ 2 red and 2 yellow or orange peppers, deseeded and cut into wide strips ➤ 300g (10oz) chorizo sausage, skinned if necessary, cut into thick ➤ 6 medium tomatoes, cut in half ➤ Roasting tin

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Set the oven to 200°C or 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 30–40 minutes, until

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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.

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❆ 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. Woman's Weekly Chicken 65

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

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Set the oven to 190°C or 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

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pierced. Remove the chicken from the oven and leave it in a warm place to rest for 10–15 minutes before serving. PER SERVING: Calories: 300 Fat: 9g Saturated fat: 2g

❆ Any leftover meat may be taken off the bone, put in a 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 (1½lb) 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 ➤ 4tbsp light olive oil ➤ 150-250 (5-8oz) sprouts, halved ➤ Roasting tin

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Set the oven to 200°C or Gas 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 15–30 minutes until the sprouts are starting to brown slightly, and the juices run clear. Remove the chicken from 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.

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❆ Any leftover meat may be taken off the bone, put in a freezer bag and frozen for up to 1 month. Defrost thoroughly.


Pot Roast Lemon Chicken Serves 6-8

➤ 2 lemons ➤ 2tbsp olive oil ➤ Salt and freshly ground black pepper ➤ 1.75kg (3½lb) chicken ➤ 1 large onion, peeled and 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


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Set the oven to 190°C or 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

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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 (½pint) hot water, cover with the lid or foil and cook for 1½ 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

4

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

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❆ Any leftover meat may be taken off the bone, put in a 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 don’t 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 ➤ 2 garlic cloves, peeled 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. Set the oven to 180°C 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.

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the cumin seeds, if using and bake in the lower half of the oven for 5 minutes. Turn the oven down to 180°C 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.

3



SmOky WEdGES Serves 4

➤ About 750g (1½lb) potatoes (or 6 medium potatoes) ➤ 2tbsp rapeseed oil ➤ 1-2 level tsp sweet or hot smoked paprika ➤ 1tsp cumin seeds, optional

1 2

Set the oven to 220°C or 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

1

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. PER SERVING: Calories: 119 Fat: 7g Saturated fat: 1g


Tikka Roast Chicken Serves 4-5

➤ 3tbsp tikka curry paste ➤ 3tbsp crème fraîche ➤ 1 medium chicken ➤ Spray oil ➤ Roasting tin


1

Set the oven to 200°C or Gas Mark 6. Mix together the curry paste and crème fraîche 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.

2

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


❆ Any leftover meat may be 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 ➤ 4 rashers smoked streaky bacon ➤ Roasting tin

1

Set the oven to 190°C or Gas Mark 5.

2

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.

3

PER SERVING: Calories: 581 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 ➤ 4tbsp tomato ketchup ➤ 8 chicken drumsticks ➤ Vegetables, to serve ➤ Baking tray or shallow roasting tin, lined with baking parchment

1 Set the oven to 200°C 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. PER SERVING: Calories: 271 Fat: 14g Saturated fat: 4g

❆ Leave to cool and pack in a suitable freezer container. Freeze for up to 1 month, then allow to defrost and reheat thoroughly before serving.

GREEk-StylE RoaSt CHICkEN Serves 3-4

➤ 500-750g (1–1½lb) 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

1 Set the oven to 200°C or 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 20–30 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. PER SERVING: Calories: 449 Fat: 25g Saturated fat: 9.5g


maPlE GlazEd CHICkEN lEGS Serves 4 ➤ 1 butternut squash (about 850g/1¾lb) peeled, deseeded, weight ➤ 2 red, or white onions, peeled and cut into wedges ➤ 6 large garlic cloves, peeled, left whole

➤ 2tbsp olive oil ➤ Salt and freshly ground black pepper ➤ 2tbsp maple syrup ➤ 1 rounded tbsp wholegrain mustard ➤ 2 large courgettes, sliced ➤ a few fresh thyme sprigs ➤ 4 chicken legs ➤ Roasting tin 1 Set the oven to 200°C or 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. PER SERVING: Calories: 318 Fat: 10g Saturated fat: 2g

❆ Leave to cool and pack in a suitable freezer container. 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 ➤ Salt and freshly ground black pepper ➤ 150ml (¼pint) double cream or crème fraîche ➤ 2tsp each coarse-grain mustard and English mustard

➤ Large baking dish or roasting tin

1

Set the oven to 170°C 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

2

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

3

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 (½pint) of the stock to the boil in a small pan and reduce it by half. Stir in the cream or crème fraîche, 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. PER SERVING: Calories: 454 Fat: 28g Saturated fat: 14g



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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) ➤ 4 spring onions, trimmed white part only, reserve the green leaves ➤ 1tbsp finely grated fresh root ginger ➤ Half a large green chilli, deseeded, finely chopped ➤ Salt and freshly ground 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

1

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.

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Chicken Pilaff Serves 4

➤ 1tbsp sunflower oil ➤ 1 red and 1 white onion, peeled and sliced ➤ 1 red chilli, halved, deseeded and finely sliced ➤ 1 clove garlic, crushed ➤ 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 (200–300g/7–10oz) ➤ 2–3 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

1

Heat oil in a frying pan. Fry the onion for 7–10 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. Don’t 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.

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Warm Chicken & Barley Salad ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ Serves 4

➤ 150g (5oz) pearl barley, rinsed and drained well ➤ 1tsp salt ➤ 125g (4oz) frozen peas ➤ 2 spring onions, trimmed 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 ➤ Salt and freshly ground black pepper ➤ About 15g (½oz) flaked almonds, toasted

1

Put the barley in a pan with 1.5 litres (2½pints) 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

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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. PER SERVING: Calories: 383 Fat: 17g Saturated fat: 3g


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 chicken stock cube ➤ 1 level tbsp tikka or garam massala curry powder ➤ 450-500g chicken breast, cubed ➤ 1 large onion, peeled and cut into thin wedges ➤ 1 red pepper, deseeded and cubed ➤ 1 large courgette, halved and sliced ➤ 2 level tbsp freshly chopped coriander ➤ Salt and freshly ground black pepper ➤ Cooked basmati rice

1

Tip the can of tomatoes into a large saucepan and add 300ml (½pint) 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

2

1

3

➤ 6-8 chicken drumsticks FOR THE MARINADE: ➤ 6-8tbsp teriyaki marinade, eg. Kikkoman ➤ Level tbsp freshly grated root ginger ➤ 1 clove garlic, peeled and 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 it’s 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!



2

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.

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❆ 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 ➤ 2 cloves garlic, peeled and crushed ➤ 2tsp freshly grated root ginger ➤ 4 small chicken breasts, 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, deseeded and cut into fine strips ➤ 125g (4oz) broccoli, cut into small even-sized sprigs ➤ 125g (4oz) mangetout peas, halved lengthways ➤ 4 spring onions, trimmed and sliced ➤ 2-3tbsp oyster sauce ➤ 2tsp toasted sesame seed oil

1

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

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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.

4




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

Set the oven to 200°C or 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.

3

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.

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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 ➤ 1 chicken stock cube ➤ 2tbsp Thai fish sauce ➤ 2tbsp frozen spicy Thai herb mix (eg, Waitrose) ➤ 150g (5oz) green beans, trimmed and chopped ➤ 4 spring onions, trimmed 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

1

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

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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.

4

PER SERVING: Calories: 133 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.


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Healthy Living

Chicken Burger With Minty Couscous & Tzatziki Serves 4

➤ Baking tray

1

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.

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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 ➤ 2tbsp freshly chopped mint ➤ ½ 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

➤ ½ bunch spring onions, sliced ➤ 1tbsp freshly chopped thyme ➤ 2-3 bursts spray oil FOR THE TZATZIKI: ➤ 100ml (3½floz) fat free Greek yoghurt 1 ➤ /3-½ cucumber, deseeded and chopped


Starters

Chicken & Wild Mushroom Soup Serves 4-6

➤ 15g (½oz) dried mushrooms (porcini or ceps or mixed wild mushrooms), finely chopped ➤ 900ml (1½pints) hot chicken stock, homemade see p99 or from a cube ➤ 1 medium onion, peeled and finely chopped ➤ 60g (2oz) butter ➤ 350g (12oz) mushrooms – mixed wild and cultivated types, sliced ➤ 2tbsp cornflour ➤ Salt and freshly ground black pepper ➤ 175g (6oz) cooked chicken, skin removed, finely shredded ➤ 120ml (4fl oz) dry Madeira or dry sherry ➤ 150ml (¼pint) double cream ➤ Fresh chopped parsley

1 2

Soak the dried mushrooms in 150ml (¼pint) 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.

3


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 ➤ 12–20 bamboo skewers

1

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.

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Luxury Chicken Liver Paté ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ ➤ 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

1

Heat a large knob of butter in a frying pan over a medium heat and sauté the shallot with a couple of thyme sprigs for 5-8 minutes until softened. Turn up the heat, add the livers and sauté 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

2

the Marsala to the pan and bring to the boil until reduced to about 2tbsp. Scrape this into the processor. Set aside about 75g (2½oz) 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.

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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 paté, 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.

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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 ➤ Salt and freshly ground black pepper ➤ 1 large red chilli, deseeded and finely sliced ➤ Roasting tin

1

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.

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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 (3½oz) white breadcrumbs (day old bread) ➤ 30g (1oz) butter ➤ 2–3tbsp 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, 86 Woman's Weekly Chicken

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. Set the oven to 200°C 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 30–35 minutes until just browned and a skewer releases clear juices when inserted into the thigh. Remove the chicken from the tin and leave covered in foil. Put the lemon slices on the tray and put back in the oven at Gas Mark 7/220°C 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 ➤ Salt and freshly ground black pepper ➤ 15g (½oz) freshly grated Parmesan ➤ 350g (12oz) new potatoes, boiled and sliced ➤ 150g (5oz) sugar snap peas, cooked and halved

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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,

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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.

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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 don’t 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 (3½oz) full fat cream cheese (half a carton) ➤ 75-100g bag fresh watercress, chopped ➤ 1 clove garlic, peeled and crushed ➤ Freshly grated nutmeg ➤ 4 medium-sized chicken breasts, skinned ➤ 4 slices Parma ham ➤ 1tbsp olive oil ➤ 2tbsp sherry (dry or medium) ➤ 2tbsp crème fraîche

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Set the oven to 200°C 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

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into an oiled roasting tin, with the 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 crème fraîche, 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.

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➤ 1kg (2¼lb) 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 (½pint) boiling water ➤ 150ml (¼pint) red wine ➤ 3 level tbsp korma curry paste ➤ 1 level tbsp tomato purée ➤ 420g can apricot halves, drained ➤ 250ml (8fl oz) mayonnaise ➤ Salt and ground white pepper ➤ Rocket leaves, for garnish ➤ Roasting tin

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Set the oven to 190°C 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 minutes, or until the chicken

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 sauté pan) and add the curry paste and tomato purée. 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.

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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 (½oz) soft butter

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Set the oven to 240°C or 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 200°C or Gas Mark 6. Roast for 40-45 mins, basting a couple of times, until it’s

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golden. Push a skewer in the leg; if the juices run clear, it’s cooked, if they’re 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

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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. PER SERVING: Calories: 245 Fat: 10.5g Saturated fat: 4g

❆ Take any leftover meat off the bone, wrap and freeze for up to 3 months. Woman's Weekly Chicken 89

Prawn, Chicken & Chorizo Paella

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➤ Large pinch saffron strands ➤ 2tbsp oil ➤ 4 chicken thighs, chopped ➤ 1 onion, peeled and chopped ➤ ½ x 225g chorizo ring, sliced ➤ 2 cloves garlic, peeled and crushed ➤ 1 level tsp smoked paprika ➤ 350g (12oz) paella rice, eg, Bomba ➤ 200g can tomatoes ➤ 900ml (1½pints) stock ➤ 8-10 large raw tiger prawns in shell ➤ 500g packet mussels in garlic butter sauce ➤ Chopped fresh parsley, for garnish ➤ Paella or sauté pan

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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. Heat the oil in a pan and add the chicken and cook it for about 10 minutes until it’s 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 90 Woman's Weekly Chicken

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3 stirring well so that it doesn’t 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 there’s 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.

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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 ➤ 6 chicken thighs, 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 ➤ Salt and freshly ground black pepper ➤ 200g (7oz) frozen peas ➤ A little cornflour, optional ➤ Flameproof casserole

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 (2½oz) 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 (3½oz) 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

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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.

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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.

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Set the oven to 200°C 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.

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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 (¼pint) 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 crème fraîche, 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 ➤ Salt and freshly ground black pepper ➤ 500ml bottle cider ➤ ½ x 200ml carton crème fraîche ➤ Boiled potatoes and salad, to serve

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Place each chicken breast between 2 pieces of cling 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 crème fraîche 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.

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➤ 4 poussins, each weighing about 450g (15oz) ➤ 40g (½oz) 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

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Set the oven to 180°C or 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

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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 220°C 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.

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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

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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.

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Use egg noodles if you don’t 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 ➤ 2tbsp freshly chopped parsley ➤ 3 garlic cloves, peeled 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

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Use a sharp knife to slice the chicken breasts part of the way through, to open them out. Put each breast between 2 pieces of cling film and pound them to about 5mm (½in) with a rolling pin (not too energetically, as you don’t 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 thumb’s length. Fold up the meat, tucking the ends in to make a parcel, securing with cocktail sticks. Chill for 30

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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. Set the oven to 200°C 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 (don’t 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. PER SERVING: Calories: 587 Fat: 33g Saturated fat: 15g


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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 don’t 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 t A Chicken It’s 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.

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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.

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Twist the legs out from the socket t. Cut the legs off, cutting between the t and the main carcass.

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The legs may be left whole for large leg ts, or the thighs maybe separated from the drumsticks if you want smaller ts. Break the t before cutting.

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Twist, then cut off the wings, again, twisting the t and pulling it to break the t before cutting, to help reduce the risk of getting splinters of bone left on the wing.

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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 t 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 ting 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 won’t 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

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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 doesn’t boil dry. The stock should just be simmering gently and not at a rapid boil.

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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.

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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 it’s 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's Weekly Chicken 99

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