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Archive for the ‘Chicken’ Category

Merguez pot au feu with couscous

A dish of Merguez sausages and couscous from Marseilles. Like a Pot au Feu with flavours of the Maghreb. So delicious!

Wine Suggestion: French meets the Mediterranean, meets the Middle East – the Massaya le Colombier is a Cinsault, Grenache, Syrah and Tempranillo blend. Made in stainless steel to preserve the fruit we love to chill this for 30 minutes, but you don’t have to.

Merguez with Couscous – serves 6 to 8

  • 2 tbsp ras el hanout
  • 1 tbsp paprika
  • 700g skinless chicken thighs
  • 2 courgettes, thickly sliced
  • 4 ripe tomatoes, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 red pepper, halved and sliced
  • 2 dried red chillies
  • 1 pinch of saffron
  • 1 large piece of orange zest (use the juice to soak the raisins)
  • 400g merguez sausages
  • 1 x 400g tin chickpeas
  • 2 tbsp harissa

FOR THE COUSCOUS:

  • 450g couscous
  • 100g raisins, soaked in orange juice
  • 50g butter

Put the spices in a large wide pan with 2 tbsp of olive oil and heat until sizzling. Add the chicken, vegetables, chillies, saffron and orange zest with 1 litre of cold water and slowly bring to a simmer. Season well and continue to cook uncovered for 10 minutes.

Add the merguez sausages to the chicken, then cover and cook for 15 minutes. Stir in the chickpeas.

Meanwhile, put the couscous into a bowl and cover with the same volume of boiling water. Cover with cling film and leave to steam for 5 minutes, then fork through.

Tip the couscous into a serving bowl and add the raisins, butter and plenty of salt and pepper.

Add 4 tbsp of the chicken cooking liquid to the harissa to make a sauce.

Serve the chicken & sausages with the couscous and harissa sauce on the side.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

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Spicy Yoghurt Chicken

Drumsticks are a regular weeknight dinner in our house and we’re always looking for ideas for what to do with them. You can cook these on the barbecue or in the oven – we find oven first and finished on the barbecue works well.

Wine Suggestion: Our choice of the Domäne Wachau Grüner Veltliner Federspiel was a good match with the spice, chilli and chicken, as well as fresh to suit the warm weather we’re having. Long may it last.

Spicy yoghurt chicken – serves 4

  • 8 skinless chicken drumsticks (the skins are easy to pull off)
  • 142ml pot natural yoghurt
  • 1 tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric

Make a few slashes in the drumsticks with a sharp knife.

Mix the yoghurt and spices together in a large bowl and season with salt and black pepper. Add the drumsticks and massage with the yoghurt mixture, then cover and chill in the fridge for 30 minutes.

Lift the drumsticks out of the yoghurt and shake off the excess.

Cook on a hot barbecue for 20-25 minutes or roast in the oven for 30 minutes (200C/180C Fan)

(Original recipe from BBC Good Food)

 

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Chicken Saltimbocca

This is an easy version of an Italian dish which is perfect for a tasty mid-week dinner. A great combination of chicken, ham & sage. Also easily halved if you are only two.

Wine Suggestion: When considering a match for the salty prosciutto and savoury sage we thought of two wines straight away. The first a good Verdicchio dei Castelli di Jesi from the Marche in Italy, like Sartarelli. The second a choice between a good Pinot Blanc or Gris from Alsace. Each should have a minerality, nuttiness and textural spices on the palate with a good balance of vibrant fruit.

Chicken saltimbocca – serves 4 

  • 4 chicken breasts (skinless & boneless)
  • 8 thin slices of prosciutto
  • 8 sage leaves
  • 2 tbsp plain flour, seasoned
  • 4 tbsp extra virgin olive oil
  • 25g butter
  • 100ml dry white wine
  • juice of ½ a lemon
  • 1 tbsp finely chopped parsley

Flatten the chicken breasts between two sheets of cling film by bashing with a rolling pin. Cut the flattened chicken in half lengthways. Put a piece of prosciutto and a sage leaf onto each piece of chicken and attach with a cocktail stick. Coat the chicken in the flour.

Heat half the oil in a large frying pan and cook 4 of the chicken pieces at a time for 3 minutes on each side or until golden brown but a little undercooked. Set aside and cook the rest of the chicken in the remaining oil.

Wipe out the frying pan with a piece of kitchen paper, then add the butter. Heat until frothy, then add the wine and lemon juice and bring to the boil. Bubble the sauce for about a minute before adding all of the chicken back to the pan and cooking for a further 2 minutes. Sprinkle the parsley over the top and cook for another minute, then serve immediately with the sauce.

Serve with new potatoes or green veg.

(Original recipe by Aldo Zilli IN: BBC Good Food Magazine, May 2001.)

 

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Chargrilled Pepper & Lime Chicken with Lime Aïoli

We’re just back from holidays in France and there seems to be a little heatwave going on. You can’t get more straight forward than this for tasty barbecued chicken and a cheat’s aïoli. Less time spent inside and more time to sit in the sun. We actually cooked this back in May when the sun was also shining – serve with some seasonal veg or salad.

Wine Suggestion: one of the wines we picked up on our trip was Chateau du Hureau’s Foudre blanc, 100% Chenin Blanc made and matured in large 20hl oak casks. A good choice.

Chargrilled pepper chicken with lime aïoli – serves 2

  • 4-6 skinless boneless chicken thighs
  • 1 lime, juiced
  • 4 tbsp mayonnaise
  • ½ a clove of garlic, crushed

Trim any big bits of fat off the chicken thighs. Lay them out on a piece of cling film and put another piece of cling film on top. Gently bash the chicken with a rolling pin to flatten.

Put the chicken into a dish and add half of the lime juice, 1 tbsp of olive oil, some salt and lots of black pepper. Leave to marinate for about 15 minutes.

To make the aïoli, put the mayonnaise into a dish and add the rest of the lime juice, the garlic and some seasoning. Stir together until combined.

Shake off excess marinade and cook the chicken on a hot griddle or barbecue for about 4 minutes on each side.

Serve with the aïoli. Some chips would also be good.

(Original recipe from BBC Olive Magazine, June 2011.)

 

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Left-over Chicken Curry

A quick curry made with leftover roast chicken. We liked it and the fresh tomatoes definitely lighten things up for this time of year. We didn’t have any coriander but mint was a good substitute. Rachel Kelly also says that you can just use 2 tsp each of garam masala, coriander and ground cumin if you don’t have all the spices.

Wine Suggestion: This is quite a mild curry and we think you could choose most fruity, white wines and lighter, juicy reds easily. We had a glass of La Piuma Pecorino from the Marches in Italy and it was a refreshing match.

Leftover Chicken Curry – serves 4

  • vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 tbsp fresh ginger, very finely chopped
  • 2-3 large tomatoes, chopped (plus some extra to serve)
  • 300ml chicken stock
  • leftover roast chicken, roughly chopped
  • 2 tbsp plain yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • cooked basmati rice, to serve
  • coriander, chopped, to serve

Heat 2 tbsp of vegetable oil in a large heavy-based saucepan. Gently fry the onion with a pinch of salt for about 15 minutes or until softened, then add the garlic and ginger. Continue to fry gently for another few minutes.

Add the spices and mix well with the onion. Fry for another 3 minutes.

Add the chopped tomatoes and cook for another minute or two then add the chicken stock. Bring to the boil and simmer for 15 minutes.

Add the cooked chicken and warm through. Dollop in about 2 tbsp of yoghurt, then warm gently – easy does it here so the sauce doesn’t curdle.

Serve with steamed rice and sprinkle over some fresh coriander and chopped tomato.

(Original recipe by Rachel Kelly in The Guardian)

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Chicken with an agrodulce sauce

A quick and healthy Italian-style sweet & sour dish for midweek. We weren’t completely sure about the celery but it smells amazing in the pan with the red onions and tastes perfect in the finished dish. Serve with new potatoes and a green salad or steamed tenderstem broccoli.

Wine Suggestion: We served this with a fuller Italian white, the l’Insolito by Michele Biancardi from Puglia. This is made from Minitolo which used to be thought of as a sub-variety of Fiano. Honeysuckle and white flower aromatics are tempered by a good citrus twist … sort of like the agrodulce.

Chicken with Agrodolce Sauce – serves 2

  • 2 chicken breasts
  • 1 tbsp flour, well-seasoned with salt and pepper
  • 1 red onion, halved and thinly sliced
  • 3 celery stalks, thinly sliced
  • 100g cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • a small handful of flat-leaf parsley, chopped

Slice the chicken breasts in half horizontally. Cover the 4 pieces of chicken with baking paper and flatten gently with a rolling pin. Dust the chicken pieces with the seasoned flour shaking off any excess.

Heat 1 tbsp of olive oil in a non-stick frying pan and brown the chicken really well, then remove from the pan. Throw the onion and celery into the pan now and cook for about 3 minutes, then season. Add the tomatoes and cook for another few minutes or until they start to break down, then add the vinegar and sugar.

Return the chicken to the pan and cook for 3-4 minutes or until cooked through, then stir in the parsley.

Serve with green salad or steamed broccoli and some new potatoes if you like.

(Original recipe by Jennifer Joyce IN: BBC Olive Magazine, April 2009.)

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Roast drumsticks with parsley and garlic

The title is a little bit deceptive as you don’t actually need to put these in the oven. They are very cheap and tasty and especially good with some potatoes and green veg. We’ve given the recipe to feed four people but we used just four drumsticks to feed two and scaled down the extra bits slightly and it worked perfectly.

Wine Suggestion: We had a simple, unoaked Viura (the grape used in white Rioja) from Castilla in Spain and the flinty texture and balance between fruit, freshness and a lighter body worked even better than we hoped.

Roast chicken drumsticks with parsley & garlic – serves 4

  • 1 tbsp olive oil
  • 4 tbsp butter
  • 12-16 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp lemon juice

Season the drumsticks generously with salt and pepper.

Heat a large, heavy-based casserole with a lid or a frying pan over a medium heat. Add the oil and half the butter. When the butter is foaming, add the drumsticks, and fry until browned all over.

Cover the pan with a lid and continue to fry gently for 20-25 minutes, turning often. Remove the lid and add the rest of the butter, the garlic, parsley and lemon juice. Remove the pan from the heat and rest for a few minutes before serving.

(Original recipe by Paul & Jeanne Rankin IN: BBC Good Food Magazine, March 2014.)

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