Sweet and sour chicken

 

Sweet and sour chicken

• 4 chicken breasts, cubed
• Garlic salt
• 1/2 tsp amchoor (dried mango powder)
• Cornflour
• Rapeseed oil
• 100g sugar
• 125ml vinegar
• 4 tbsp ketchup
• 2 tbsp hot sauce
• 1 tbsp dark soy sauce
• 65ml orange juice
• Salt and freshly ground black pepper

Method

Preheat the oven to 175 degrees.  Line a baking tray with baking paper or foil (trust me, you will be glad you did otherwise washing up becomes a real chore!).  Place your chicken pieces onto a plate and sprinkle with garlic salt (to taste) and the amchoor powder and set aside.  Heat your oil in a large frying pan (about 1” deep), keep at a medium heat whilst you roll your chicken pieces in the cornflour (shake off any excess) and then fry for 4-5 minutes until lightly browned all over, once cooked remove from the pan and leave to one side.

Mix together the sugar, vinegar, hot sauce, ketchup, soy sauce and orange juice, season with a pinch of salt and a few grinds of pepper in a saucepan.  Heat this on a medium heat until the sugar has dissolved.

Lay the chicken out on the baking tray and pour over the sauce.  Bake this in the oven for an hour (turning every 20 minutes) until browned and crispy and serve, it’s as simple as that.

I served this with some rice and an assortment of Chinese appetisers which went down really well.  Trust me, once you have made this dish you will never buy store bought or takeaway again, it is so good.  Whilst the sauce contains chilli sauce it isn’t actually that hot, the orange juice evens out any heat.  The amchoor powder is readily available at most  ethnic supermarkets, that said I haven’t tried the recipe without so I can’t say exactly what flavour it brings to this dish so you may be ok without if you can get hold of it.

Mark’s top tip - To change this up and turn it into chilli chicken chop up some fresh chillies and scatter over the chicken after you have poured on the sauce, that will give a real kick to the dish.

Chicken Masala Curry

 

Chicken Masala Curry

• 3 chicken breasts cut into chunks
• 3 tbsp rapeseed oil
• 1 tsp mustard seeds
• 1” piece of cinnamon
• 10 curry leaves (if you have them)
• 2 tbsp garlic and ginger paste
• 2 chillies, chopped finely
• 2 tbsp curry powder
• 3 tbsp tomato purée
• 400 ml base curry sauce (add link to recipe)
• 200ml coconut milk
• 2 tbsp light soy sauce
• 1 tsp garam masala
• Handful of finely chopped coriander

Method

Heat the oil in a large pan, when hot add the mustard seeds and cinnamon stick and fry until the mustard seeds start to pop, add the curry leaves (if you have them) and fry for 30 seconds or so.  Mix in the garlic and ginger paste and fry for a couple of minutes until it starts to sizzle.  Add the curry powder, tomato purée and half of the base curry sauce, stir through and bring to a simmer, add the chicken and the remainder of the base curry sauce and cook until the chicken is cooked through.  Next add the coconut milk, soy sauce and coriander and cook for a few minutes, season with salt and pepper and serve.

This is a nice creamy curry with just a bit of heat, I served this with rice, poppadum's, pickles and chutney, a really tasty fakeaway to enjoy in the comfort of your own home.  The sauce can be made in advance and just finish off with the chicken once you are wanting to eat, the chicken will cook in minutes!  I hope you enjoy this as much as we did.

Chicken Chaat

 

Chicken Chaat

There are two stages to this curry, the first is to make the base curry sauce, this base can be used to make a number of different curries but for this recipe we will be using it to make chicken chaat.

Base curry

• 2 tbsp rapeseed oil
• 2 brown onions, finely chopped
• 1 pepper, seeded and finely chopped
• 1 large tomato, seeded and finely chopped
• 1 tbsp garlic and ginger paste
• 1/4 tsp turmeric
• 1/4 tsp ground fenugreek
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 litre of water

Heat the oil in large pan over a medium heat.  Add the onions and peppers and sauté until softened and then add the remaining ingredients but not the water.  Stir everything well and fry for a minute or so before adding a quarter of the water.  Turn the heat up and let the sauce simmer until the water has evaporated by around half.  Add another quarter of the water and then blend the sauce with a stick blender or transfer to a blender and blitz until smooth.  Add the remaining water and that pretty much is it, the sauce should be quite thin at this stage which is how it should be.  This recipe will make 3 portions of base curry sauce, so you can freeze the other two portions (1 and 3/4 cups per portion).

Now on to make the chicken chaat

• 3 tbsp rapeseed oil
• 1 brown onion, finely chopped
• 2 tbsp garlic and ginger paste
• 2 tbsp good quality curry powder
• 1 tsp chilli powder
• 2 tbsp chaat masala
• Third of a tube of tomato purée
• 1 and 3/4 cups of base curry sauce
• 800g of cooked chicken
• 1/3 cucumber, peeled and deseeded and cut into chunks
• 1 pepper, deseeded and roughly chopped
• 150g drained chickpeas
• 1 large tomato cut into wedges
• Big pinch of salt
• Handful of chopped coriander

Heat the oil in a large frying pan, add the onion and fry until softened.  Add the garlic/ginger paste and stir through and allow to sizzle for a minute.  Next mix in the curry powder, chilli powder, chaat masala and the tomato purée.  Let this sizzle for another minute before adding the base curry sauce and let it simmer for 5 minutes before adding the chicken and let it cook for 10 minutes before adding the cucumber, chickpeas, pepper and tomato wedges and a good pinch of salt, stir through and cook for a further couple of minutes before serving with a sprinkle of the coriander on top.

I served the curry with basmati rice, naan bread, pickles and tomato, onion, coriander chutney and a selection of bhajis and samosas and boy was it good.  This recipe will serve 4 comfortably and more if you are making additional dishes to accompany the chaat.  

This is so quick and easy to make, I made the base sauce earlier in the day and then it took no time at all to make the chicken chaat.  Watch this space for other curry recipes to make using the base curry sauce!

Chilli Chicken

Chilli Chicken

• 4 chicken breasts cut into bite sized chunks
• Oil for frying

Batter

• 2 tbsp corn flour
• 1 tbsp plain flour
• ½ tsp chilli powder 
• ½ tsp ground black pepper powder
• Pinch of salt
• 1 tbsp vinegar
• 3 tbsp water

For the sauce

• 2 tbsp vegetable oil
• 4 spring onions finely chopped (keep green ends for garnish)
• 2 green chilli cut in three 
• 5 garlic cloves finely chopped
• ½" ginger finely chopped
• 2 green pepper diced
• 1 red onion diced
• 1 tbsp chilli garlic sauce
• 3 tbsp Kecap manis
• 50ml water
• 1 tsp corn flour mixed with 3 tsp of water
• Pinch of salt

Heat the oil in a deep wide sauce pan or a wok, approx 1cm deep.  In a mixing bowl add the corn flour, plain flour, chilli powder, black pepper and salt. Add the vinegar and water; mix to make a thick batter. Add the chicken pieces to it and mix well coating all the pieces with the batter.

Fry the chicken in the hot oil in batches for 1-2 minutes until lightly coloured all over. Drain the chicken on kitchen paper and set aside.

To make the sauce; refresh the oil in your pan/wok and heat on a medium heat.  Add the white part of the spring onions and fry for a few seconds followed by the green chilli, chopped garlic and chopped ginger. Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until softened.

Add the chilli garlic sauce and the Kercap manis and stir well. Add the water and bring to a boil and simmer for a 1 minute on a low heat. Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken. Turn the heat off and cool the sauce slightly.

When you’re ready to serve add the fried chicken pieces to the gravy, stirring well making sure to coat all the pieces with the sauce evenly. Simmer the sauce on a low heat for a minute. Serve with fried rice and garnish with the green part of the chopped spring onions.

Another tasty takeaway dish that you can make in the comfort of your own home.  This recipe feeds 4 and I can guarantee it will be a hit with you and your friends.  As usual, you can adjust the chilli powder and amount of chillies to suit your taste.

Chicken Gyros

Chicken Gyros

• 2 chicken breasts
• 3 large cloves of garlic
• 1 large tbsp dried oregano
• 8 tbsp Greek yoghurt
• 1 tbsp white wine vinegar
• 4 tbsp lemon juice
• 2 tbsp olive oil
• 1 large cucumber
• 2 tomatoes
• 1/2 red onion, finely chopped
• Salt and pepper
• 2 flat breads

Method:

In a large bowl, add 3 tbsp of yoghurt, 2 cloves of minced garlic, 1 tbsp white wine vinegar, 1 tbsp olive oil, 3 tbsp lemon juice, oregano and a good pinch of salt and pepper, mix thoroughly, add the chicken breasts and coat with the marinade then place into the fridge for 2 hours.

Whilst the chicken is marinading we will make the tzatziki and salad to go with the gyros.  Using a box grater, grate half of the cucumber and place into a bowl along with 5 tbsp of yogurt.  Add 1 tbsp olive oil, lemon juice, 1 clove of minced garlic and a good pinch of salt and pepper, mix thoroughly and place into the fridge.

To make the salad, cut the remainder of the cucumber into bite sized chunks and place into a bowl, deseed the tomatoes and cut into small pieces, add these to the bowl along with the chopped onion mix together then place into the fridge.

Once the chicken has marinaded, turn your grill onto high, place the chicken breasts onto a tray (I would recommend placing tin foil onto the tray) and cook for around 20-30 minutes, turning once, until the chicken is cooked through.  Cooking time will vary depending on the thickness of your chicken.  Alternatively you can cook the chicken on a griddle pan.

Now the chicken has cooked, place onto a chopping board and leave to rest for 5 minutes.  Heat your flatbreads in the oven for a couple of minutes.  Slice your chicken into chunks and place onto the flatbread with a good portion of the tzatziki and salad.

This dish is so fresh and tasty, trust me, you won’t be disappointed!  Next time I’m going to try this with some halloumi which will go just as well as the chicken.  Hope you enjoy.

Chicken Nachos

Chicken Nachos

• 2 chicken breasts
• Large bag of tortilla chips
• Grated cheddar cheese (as much as you like)
• Handful of sliced jalapeño peppers
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 2 tsp sugar
• 250ml chicken stock
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to season
• Small tin of sweetcorn, drained
• Small tin of retried beans

Method

In a large bowl, mix together 1 tbsp olive oil, the lime juice, garlic, oregano, cumin, paprika, cayenne pepper and a pinch of salt and pepper.  Add a couple of tablespoons of the chicken stock and mix to form a paste, add the chicken and coat with the mixture.

Heat the remaining olive oil in a frying pan and cook the chicken for 20 minutes, turning as you go until the chicken is cooked through, then set aside.  Add the chicken stock to the pan along with the tomato purée, sugar and any remaining marinade mix, stir through and simmer until the sauce thickens.  Shred the chicken using two forks and return to the frying pan, mix thoroughly to ensure the chicken gets a good coating of sauce.

Preheat your oven to 180 degrees.  Place a layer of tortilla chips on two dinner plates, top with grated cheese and some of the chicken mixture.  Top with the remaining chips and the chicken and sprinkle over some sweetcorn, refrained beans, jalapeño peppers and some more cheese.  Place the plates into the oven for 5-10 minutes or until the cheese melts.  Serve with some homemade guacamole, sour cream, salsa and hot sauce.

This is comfort food at its best, the chicken packs a punch and has plenty of flavour, I guarantee this recipe will soon become a firm favourite and again, it is quick and easy to make, I hope you enjoy as much as we did.

Chicken, broccoli and sweetcorn fritters

Chicken, broccoli and sweetcorn fritters

500g chicken breast (chopped into small bite sized pieces)

100g sweetcorn (drained)

Handful of cooked broccoli florets (chopped)

1/4 cup of plain flour

1/4 cup grated Parmesan cheese

1 clove of garlic (minced)

Salt & Pepper

Vegetable oil

1 egg (beaten)

In a large bowl mix together the chicken, flour, Parmesan, garlic, broccoli, sweetcorn and the egg.  Season with a couple of pinches of salt and a good few grinds of freshly ground black pepper.

Add enough oil to a large frying pan (enough to coat the bottom of the pan) and heat over a medium flame.  Using a tablespoon, spoon the mixture into the pan, you should have enough to make 6 fritters, flatten the mixture down to make a patty, shape and fry for several minutes each side until crispy and cooked through, remove from the pan and place onto some kitchen roll to absorb any excess oil.  

I served these fritters with some peri peri fries and habanero mayonnaise but literally you can serve them with whatever you fancy, a good green salad would go equally well.  By the same token, you can mix the recipe up and add a variety of different veg.  By chopping the broccoli up it’s a great way to hide it from those kids who aren’t too keen on eating veg!  This recipe was so quick to put together, ideal when you are a bit short on time, hope you enjoy!

Crispy breaded chicken & sweetcorn salad with jalapeño and garlic ranch dressing

Crispy breaded chicken & sweetcorn salad with jalapeño and garlic ranch dressing

• 1-2 Tbsp roughly chopped pickled jalapeno 
• 1 medium garlic clove, minced
• 2 Tbsp roughly chopped red onion
• 1 Tbsp fresh lime juice
• 355ml mayonnaise 
• 237ml of buttermilk
• 1118ml of sour cream
• Small handful of coriander leaves
• 1/2 tsp sugar
• 2 sliced chicken breasts
• Golden breadcrumbs
• 1 beaten egg
• Handful of plain flour
• Vegetable oil
• Salad leaves
• Chopped cherry tomatoes
• 1 ripe avocado sliced
• Large handful of corn kernels 

In a food processor add the roughly chopped pickled jalapenos, garlic cloves, chopped onion and lime juice. Add the mayonnaise, buttermilk, sour cream, coriander,  garlic, and sugar, pour into a container and place into the fridge.

Place the breadcrumbs, beaten egg and flour into separate bowls.  Dip the sliced chicken into the egg then the flour and lastly the breadcrumbs until all pieces are well coated.

Pour enough vegetable oil into a large frying pan to cover the base by about half inch deep, heat and then add the coated chicken strips, cook for around 20 minutes or so until cooked through and crispy.  Remove from the pan and place onto some kitchen paper to soak up any excess oil.

Plate up your salad, top with the avocado, corn and tomatoes, add the chicken strips and drizzle over the ranch dressing.

This is an amazing salad, perfect for summer.  You can dry fry the sweetcorn to add some charred edges to it, also with the dressing you can increase the heat by adding some fresh chopped jalapeño pepper, adjust it however suits your tastes.  The dressing can be kept in the fridge for up to 5 days.

Chicken Chow Mein

Chicken Chow Mein

• 2 chicken breasts, cut into chunks
• Half a red pepper thinly sliced
• 4 tbsp dark soy sauce
• 4 tbsp light soy sauce
• 4 tbsp oyster sauce
• 3 nests of medium egg noodles
• 3 tbsp sesame oil
• 1 tbsp cornflour
• 2 cloves of garlic, thinly sliced
• 1 bag of bean sprouts
• 3 spring onions, cut into 2cm pieces
• 1 tsp sugar
• Few grinds of black pepper

Method:

Firstly, you need to marinade the chicken for at least an hour.  Place the chicken into a bowl, add 1 tbsp of dark soy sauce, light soy sauce and cornflour, mix well, ensuring the chicken gets a good coating then place in the fridge.

Cook the noodles according to pack instructions and then run under cold water to prevent them sticking together.

Heat the oil in a wok until hot, add the chicken and fry until cooked through, remove from the wok and set aside.  Add the garlic, sliced peppers and spring onions and cook for a couple of minutes, mixing as you go.  Add the noodles, chicken and bean sprouts, stir in the remaining dark soy sauce, light soy sauce, oyster sauce and the sugar and pepper, stir through and serve.

I recently made this dish with the young people at Dormans Youth Club where I teach, it was such a hit I decided to make it myself at home.  This seriously is a contender to rival any chow mein that you get from your local takeaway, you won't be disappointed.  Whilst chow mein is a noodle dish as opposed to a stir fry I did add some sliced peppers, which to be honest was just to add some colour to the dish!  I don't usually make dishes like this simply because I had never made anything that was on a par with food from the Chinese, but this changed my mind, try it yourself and let me know what you think.

Indian style spicy chicken with rice noodles

Indian style spicy chicken with rice noodles

• 4 chicken breasts

For the marinade

• 1 tsp hot chilli powder (or 2 of mild)
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp vinegar

For the sauce

• 2cm stick of cinnamon
• 1/2 tsp black peppercorns
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 4 cloves
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 tbsp tomato purée
• 3 tbsp water

For the noodles

• 100g dried rice noodles
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 2 green chillies, cut lengthways 
• 1/4 tsp ground turmeric
• 1/2 red pepper, thinly sliced

Mix together the marinade ingredients and rub over the chicken breasts then set aside for 30 minutes.

For the sauce, mix together the spices and roast them in a dry frying pan until they begin to colour.  Using a pestle and mortar, grind the spices to a fine powder.  Heat the oil in the pan and fry the garlic until it starts to turn golden.  Add the onion and cook until softened, then add the spices, make sure you stir briskly to stop them from burning.  Add the tomato purée and cook for a further 2 minutes, stir in the water and set aside.

Preheat your oven to 180 degrees, place the chicken onto a baking try and cover each breast with the sauce, cook in the oven for around 20 minutes or until the chicken is cooked through.

Cook the rice noodles according to the packet instructions.  In a large pan heat the oil then add the curry leaves and mustard seeds.  Once they start to crackle add the chillies and turmeric, stir and cook for a couple of minutes.  Drain the rice noodles, add to the pan along with the sliced pepper, stir through for a couple of minutes and then serve with the chicken.

On the face of it you may think there are a lot of ingredients but most of these will probably be in your store cupboard, the fresh curry leaves are widely available in a number of leading supermarkets.
This is a spicy dish but you can always use a milder chilli powder if you prefer.  There should be plenty of sauce on the chicken to incorporate into the noodles so it isn't a dry dish.  Who needs to go out for an Indian or even get a takeaway when you can make this quick and easy dish in the comfort of your own home?  I hope you enjoy as much as we did.

Spicy rice with chicken and prawns

Spicy rice with chicken and prawns

• 200g basmati rice
• 150g cooked edamame beans
• 400ml vegetable stock
• 2 tbsp curry paste  
• 1 large carrot, grated
• 1 red pepper, thinly sliced
• 2 spring onions, cut into thin strips
• 1 chicken breast
• 3 eggs, beaten
• Small pack of cooked prawns
• Handful of chopped coriander
• Knob of butter

Cook the chicken breast in the oven for around 20-30 minutes until cooked through.  Once cooled slightly, chop into small bite sized pieces.

Pour the vegetable stock into a saucepan, add the curry paste, I used red Thai curry paste but you can use your paste of preference, tip in the rice, stir through and bring to the boil, cover with a lid and leave to,simmer for around 10 minutes until almost tender and the liquid has been absorbed.

Melt the butter in a large frying pan, add the rice, carrot and beans, stir through and cook for a few minutes.  Add the beaten eggs and allow the egg to colour, add the chicken, prawns and half of the peppers and spring onions, stir thoroughly, this will break up the egg, cook for a few more minutes to warm through the chicken and prawns, add a handful of chopped coriander, mix and serve.  Top the dish with the reserved peppers and Spring onions.

This is a great little dish and will feed 2-3 comfortably.  I think next time I will add some fresh chilli to the dish as I do prefer more of a kick but by using whichever curry paste you prefer you can cook to your own liking and heat preference!

Chicken with fennel, leeks and asparagus

Chicken with fennel leeks and asparagus

• 4 chicken breasts
• 8 slices Parma ham
• 110g sliced baby leeks
• 2 fennel bulbs (separated into layers)
• Handful of asparagus spears (woody ends removed)
• Juice and zest of one lemon
• 2tbsp flour
• 1 litre of chicken stock
• Handful of chopped parsley
• Salt and pepper
• Knob of butter
• Tablespoon of vegetable oil

Method:

Wrap each chicken breast with 2 slices of Parma ham, place onto an oven tray and cook in a preheated oven at 180 degrees for around 30 minutes, until the chicken is cooked through.  

Whilst the chicken is cooking, heat the oil and butter in a shallow pan, add the leeks and fennel and leave to soften for around 10 minutes.  Grate in the lemon zest, add the flour, stir through and cook for a few minutes before pouring in the chicken stock.  Bring to the boil, season, add the asparagus and cook for 20 minutes or so on a reduced heat until the sauce is thickened.  Prior to serving, stir through the parsley and lemon juice.

The original version of this recipe used skin on chicken thighs but due to a substitution in my shop I adapted the recipe with chicken breasts which I wrapped in Parma ham to keep them moist.  I have to say this was a great recipe, you have the vegetables within the dish so no need for any extras (unless you want to), we served this with some baby new potatoes, tossed in butter, a hearty satisfying meal which serves 4.  A nice crisp white wine would go nicely with this meal!

Marks Mighty Goujons

Marks Mighty Goujons

• 400g chicken fillets
• 25g panko breadcrumbs
• Vegetable oil
• 3 tbsp Dijon mustard
• 2 tsp hot smoked paprika
• Handful of finely grated Parmesan cheese
• Zest of one lemon
• Salt and pepper

Method:

Mix the Dijon mustard, smoked paprika and a little salt and pepper in a bowl.  Place the breadcrumbs onto a plate and mix through the Parmesan cheese and lemon zest.  Press the fillets into the mustard mix and then into the crumbs, ensuring they get a good coating, place onto a plate and put in the fridge for at least 30 minutes.

Put enough vegetable oil into a shallow frying pan to cover the base by about half an inch, heat until nice and hot.  Cook the chicken fillets until they are nice and crispy, should take around 15 minutes or so, leave to drain on kitchen towel and then serve.  We had these with chips and dips but they go equally well with a nice crisp salad.  Yet again another quick and easy recipe idea, who said chicken had to be plain and boring!

Chicken enchiladas

Chicken Enchiladas

• 2 chicken breasts (cut into bite sized pieces)
• 4 flour tortillas
• 1 tin of black beans (or kidney or pinto beans, drained and rinsed)
• 1 red onion, thinly sliced
• Handful of finely chopped coriander
• Good few handfuls of grated cheese
• 2 tbsp vegetable oil
• 2 tbsp plain flour
• 2 tbsp chilli powder
• 1/2 tsp garlic pwder
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 450ml chicken stock

Method:

To make the sauce, heat the oil in a medium sized saucepan, add the flour and whisk through over the heat for around a minute.  Add the remaining seasonings (don't have your head to near the pan as you will get a hit of the chilli!!) and stir through until combined.  Gradually whisk in the stock, continue to whisk in order to remove any lumps.  Turn down the heat and simmer for 15 minutes until thickened.

Whilst the sauce is thickening, heat some oil in a frying pan and cook the chicken for 10-15 minutes until cooked through.  You can add a few grinds of black pepper to the chicken or even some taco/fajita seasoning, for an extra hit of flavour.

Once the chicken has cooked and the sauce is done, we are now ready to assemble our enchiladas.  Coat each tortilla with some of the enchilada sauce.  Put a line of beans down the middle of the tortilla, top with some of the red onion, chicken and cheese then roll until you have a fat cigar shape which you place into an oven proof dish along with the other enchiladas.  You want a dish that the enchiladas just fit into, that way you ensure they don't open up whilst being cooked.  Drizzle any remaining sauce over the top of the enchiladas, top with more cheese and cook in a preheated oven (180 degrees) for around 10-15 minutes or until the cheese is nice and gooey.  Garnish the enchiladas with some chopped coriander and serve.

We had the enchiladas with some cheesy nachos, topped with sour cream and salsa and of course some freshly made guacamole.  Don't be put off by the amount of chilli powder in this recipe, it does even out in the cooking process, trust me!  Also when adding some sour cream that will have a cooling effect.  However if you are a real heat fiend you can always add some chopped jalapenos to the chicken and bean mix to really spice it up.

Whilst I dare say it myself, these are some of the best enchiladas I've had, the sauce is so quick and easy to make and if you have any leftovers it can be stored in the fridge for a few days or if you have made up a batch, freeze whatever is left, but believe me, this sauce wont hang around for too long, especially once your friends and family get to try it!

Glazed honey and soy chicken

Glazed honey and soy chicken

• 2 chicken breasts (skin on)
• 65 ml soy sauce
• 1 tbsp vegetable oil
• 2 tbsp honey
• 2 tbsp dry sherry
• 1 garlic clove (minced)
• 1 tbsp finely grated ginger
• 1 red chilli, finely chopped

Method:

Now firstly, this recipe will have so much more flavour if you leave the chicken to marinade overnight.  Stir all the ingredients (excluding the chicken) together in a small bowl.  Place the chicken breasts into a small container, pour in the marinade and coat the chicken thoroughly, cover, place in the fridge and leave overnight.

Preheat your oven to 180 degrees.  Remove the chicken from the marinade and place skin side up in a small roasting tin.  Bake for around 40 minutes, basting the chicken several times with extra marinade..  Once cooked through, cut the chicken into pieces and plate up.  For this dish I served the chicken with egg fried rice, chunky cucumber wedges and chilli sauce.  Leaving the skin on the chicken ensures it remains moist and the skin also absorbs the intense flavours from the marinade.  You can leave the chicken to marinade for a shorter period if you are stuck for time but I do recommend overnight is best.  Packed full of flavour, this dish will not disappoint.

Lemon & coriander chicken with a chorizo and white bean salad

Lemon & coriander chicken with a chorizo and white bean salad

• 2 chicken breasts (butterflied and cut into strips)
• 2 handfuls chopped coriander 
• Juice of one lemon
• 1 garlic clove, minced
• 1/2 tin cannellini beans, drained and rinsed
• Couple handfuls of chopped chorizo
• 250g cherry tomatoes, halved
• 1/2 red onion, finely sliced
• Bag of rocket salad (or salad of choice)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Method:

Place the chopped chicken into a tupperware container (or suitable bowl/dish), add the garlic, one handful of chopped coriander and the lemon juice, mix together and leave in the fridge for an hour to marinade.

Pre-heat the oven to 180 degrees (fan assisted) or 200 for regular ovens.  Line a baking tray with foil and cook the chicken for around 20 minutes or until cooked through.  

Put the olive oil, vinegar, mustard and remaining coriander into a bowl and whisk together until combined (it should look thick and glossy).  

Heat a non stick frying pan over a medium heat, fry the chorizo for several minutes until the oils are released then add the beans and cook for a further ten minutes, then turn the heat right down until the chicken has cooked (you want to keep the beans and chorizo warm until ready to serve).

Divide your salad leaves between two plates, top with the chicken, tomatoes and onion.  Spoon over the chorizo and bean mix and drizzle the dressing over the finished dish.

Whilst it's getting a bit cooler for salads, this dish hits the spot, the chicken, chorizo and beans really lifts it up, you can enjoy with some nice crusty bread and salted butter!

Chicken breasts stuffed with mozzarella and green olive tapenade wrapped in Parma ham

Chicken breasts stuffed with mozzarella and green olive tapenade wrapped in Parma ham

• 2 chicken breasts
• 6 slices Parma ham
• Handful of grated mozzarella
• 3 tsp of tapenade
• Cracked black pepper

Method:
With a sharp knife, put a slit through the side of each chicken breast, careful not to go all the way through, you want to make a pocket in which to stuff your filling.  In a small bowl combine the mozzarella and tapenade and the stuff half of the mixture into each of the pockets in the chicken breasts.  Place 3 slices of Parma ham onto a chopping board, overlapping each slice slightly, place the chicken on top and pull up the sides of the ham so it wraps the chicken and then repeat with the second breast.  Place the chicken breasts into a small oven proof dish, you want them to be quite snug, this minimises any leakage of the stuffing mix during cooking.  Place the dish into a preheated oven (180 degrees) and cook for 20-25 minutes or until the chicken is cooked through (no pink bits!).  

I served this dish with a nice fresh rainbow salad, perfect for eating outside with a nice chilled glass of rose.  There are a number of different tapenades available, obviously you can make your own but for this one I went for the lemon, coriander and green olive tapenade, for that extra hit of flavour.  The Parma ham whilst keeping the stuffing in the chicken it also serves to keep the chicken breast nice and moist.  Enjoy!

Garlic, basil chicken with a tomato, chilli and butter sauce

Garlic, basil chicken with a tomato, chilli and butter sauce

• 2 chicken breasts
• Handful of fresh basil, cut into ribbons
• 3 tbsp olive oil
• 2 cloves of garlic, minced
• 1 red chilli, finely chopped
• 6 plum tomatoes, roughly chopped
• 55g of salted butter
• Salt and pepper

Method: 

Place the chicken breasts between two sheets of cling film and give them a good bashing with a rolling pin or the base of a heavy pan, basically we need to flatten them somewhat in order that they cook quicker.  Heat the olive oil in a frying pan, season the chicken breasts with the salt and pepper and fry in the hot oil for around 15 minutes or until cooked through, you want to get some good colour on each side of the breast.  Remove the chicken from the pan and set aside.  Remove the pan from the heat and allow the oil to cool slightly, otherwise if the oil is too hot when you add the tomatoes they will spit all over the place!  Place the pan back onto your hob on a lowish heat, add the chilli and garlic and fry for a few minutes before adding the chopped tomatoes.  Increase the heat slightly, season with salt and pepper and give everything a good stir.  You want to get the tomatoes bubbling as we need to reduce them down somewhat in order to get a chunky sauce, this should take around ten or 15 minutes.  Once the sauce is at the desired consistency add the butter, return the chicken breasts to the pan and add the chopped basil and stir through, cooking for a further couple of minutes.

I served this dish on a bed of spaghetti and also a bed of courghetti spaghetti, as the other half is watching his carbs!  With this dish you can leave out the chilli if you don't like a kick or add more if you like a big kick!  I think next time I would add some chopped olives to the dish to give it an extra texture and that briney olive taste, but on the whole a good dish which we both enjoyed, I might also bread the chicken as well with my lemon, Parmesan breadcrumbs, watch this space.

Garlic, basil chicken with a tomato, chilli and butter sauce on a bed of courghetti spaghetti

Chicken flatbreads with chorizo and avocado

Chicken flatbreads with chorizo and avocado

• 2 flatbreads
• 2 chicken breasts
• Half red onion, finely sliced
• Pepper, finely sliced
• Handful of rocket 
• Handful of chorizo
• 1 avocado, stone removed and sliced into segments
• Two tbsp ranch dressing
• Drizzle of vinaigrette 
• Fresh cracked black pepper

Method:

Place the chicken breasts into a small dish and grind some black pepper over the top, cook in the oven at 180 degrees for around 20-30 minutes until cooked through.  Whilst the chicken is cooking, heat a small frying pan and add the chorizo, no oil is required as plenty will be released from the chorizo, cook for a few minutes each side until crisp.  Remove the chicken from the oven and set aside, place the flatbreads onto a baking tray and place in the oven for a few minutes until warmed through.  

Shred the chicken breasts using two forks.  Pour the ranch dressing onto each of the flatbreads and spread evenly across them using the back of a spoon.  Top with the chicken, chorizo, pepper, red onion and avocado.  Place a handful of rocket over the top and drizzle over some vinaigrette.

Yet again another light and tasty dish, perfect for summer.  I put the ranch dressing onto the base of the flatbread otherwise it may be a bit dry, obviously you can put any dressing or relish you like onto the flatbread, likewise you can add any type of seasoning or marinade to the chicken to pep it up a bit.  What flavour combos would you like to try?

Green olive, coriander and lemon chicken flatbreads

Green olive, coriander and lemon chicken flatbreads

• 2 chicken breasts
• Jar of green olive, coriander and lemon tapenade (got mine from Waitrose)
• Handful of pea shoots
• Half red pepper finely sliced
• Couple handfuls of grated mozzarella 
• 2 flatbreads
• Jar of artichoke hearts 
• Rapeseed vinaigrette 

Method:

Place your chicken breasts in an oven proof dish, score each breast and smear a couple of tablespoons of the tapenade over the breasts so they get a good coating, cook in a preheated oven at 180 degrees for around 20-30 minutes or until the chicken is cooked through.  Whilst the chicken is cooking, place each flatbread onto an oven tray, spread the remaining tapenade evenly over each flatbread and sprinkle over the grated cheese.

Once the chicken has cooked, drain any excess juices and shred the chicken using two forks.  Spread the chicken over each of the flatbreads, top with the sliced peppers, the artichoke hearts and return to the oven for 10 minutes.  Plate up each flatbread and top with the pea shoots and a drizzle of your favourite dressing.

This is a taste of summer for sure.  We both loved this, the tapenade had plenty of flavour, I am gutted to have finished the dish, I could eat another one!   Definitely will be making this time and time again, it was amazing, go on, give it a try, you won't be disappointed.