Slice approx 1kg of new potatoes length ways and trim any access skin or fat off some chicken thighs (skin and bones left on). Season and spray with some olive oil, give everything a mix and place in an oven for 30 minutes. Whilst this is cooking, mix a bowl with 3 tablespoons of red wine vinegar, 200g of feta cheese, 15-20 cherry tomatoes and a teaspoon of dried oregano. Stir these ingredients together and when the chicken has been in the oven for 30 minutes add the remaining these ingredients to the tin, give everything a mix then cook for a further 30 minutes until the chicken and potatoes are both cooked.
Start by placing a large onion in a mini chopper along with 50ml of water then blend to form a paste.
Next dry fry a stick of cinnamon along with 2 teaspoons of cumin seeds and teaspoons of fennel seeds (optimal – add 1/4 teaspoon of dried chilli flakes for about 30 seconds before adding the onion paste and cook on a medium heat for 10 minutes until the onions brown and the water evaporates. Next add a crushed clove of garlic and some grated root ginger – approx the size of your thumb. Cook for another couple of minutes before adding 1 teaspoon of the following: sugar, turmeric and garam masala.
Next add a standard sized tin of chopped tomatoes and simmer on a medium high heat for 8-10 minutes
Finally, add 8 diced skinless, boneless chicken thighs and 250ml of chicken stock and simmer for 15-20 minutes until the chicken is cooked.
Serve with some steamed basmati rice
Ok, it really doesn’t get much easier than this!
Put 8 chicken legs in a slow cooker along with 2 teaspoons of cumin seeds, 1 teaspoon of olive oil and seasoning. Stir and then slow cook for 6-8 hours and serve with some steamed vegetables!
Voila! Told you it was simple!
I like a nice hearty soup and this one is just as delicious as it looks.
First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.
Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.
This is a lovely creamy and quick pie that can be made in 30 minutes
Place a metal pie dish over a hob, turn on to a medium heat, add 2 chopped leeks along with a splash of olive oil and a knob of butter and cook for 5 minutes allowing the leeks to soften.
Next add half a punnet of chopped mushrooms and 2 diced chicken breasts, cook for another 5 minutes to allow the chicken to brown all over then add one large heaped table spoon of plain flour and mix well.
Next add a large table spoon of crème fraiche, 300ml of chicken stock, a sprig of thyme and a sprinkling of nutmeg. Give everything a good stir and keep on the heat for another 5 minutes until the sauce has thickened.
Meanwhile get some ready rolled puff pastry out and cut to the size of you pie dish.
Next place the pasty over the pie, brush with some milk and pierce with a sharp knife to allow the steam to escape and place in a preheated oven 180 (fan) for 10-15 minutes until the pastry is golden and cooked
Serve with your favourite veg
This is a great recipe for using up left over roast chicken.
Start by finely dicing one onion. Add this to a frying pan with a generous knob of butter and fry over a medium heat for 5 minutes until the onions start to soften. Next add two crushed cloves of garlic and continue to cook for another couple of minutes.
Next add your risotto rice (250gm) to serve 4 adults and stir into the butter and onion mix so that all the grains are coated with butter. Next add 100ml of white wine and turn up the heat so that the alcohol evaporates. Turn the heat back down then pour in 1 ltr of chicken stock one ladle at a time stirring between each ladle (if you have the time) this will make it more creamy.
Meanwhile slice up a large handful of button mushrooms and fry in a little olive oil, salt and pepper until starting to brown then set aside
Cook until the stock is nearly all absorbed and then add a mug full of frozen peas, mushrooms, approx 200g of cooked/ left over chicken and a tablespoon of creme fraiche if you have some then cook for a further 4-5 minutes until the rice is cooked. Remove from the heat and stir in approx 50g of parmesan, season and serve immediately with a sprinkling of chives and a squeeze of lemon juice
So apparently my children love Chorizo ….. who knew!
Serve this with new potatoes and green beans so get the new potatoes quartered and on the hob first.
Next get your chorizo diced, about a large handful ought to do it (if you can prize it away from those little tikes!) and fry over a low heat for about 5 minutes.
Next, butterfly your chicken breasts and then cover with clingfilm before bashing with a rolling pin in order to reduce the thickness to about 1cm
Next brush with a little olive oil and place on a baking tray.
Add a large heaped tablespoon of panko breadcrumbs to the chorizo and mix well then spoon the mixture on to the chicken and cook in a preheated oven for 10-12 minutes until the chicken is cooked. Turn the grill on and grill for a further 2-3 minutes until browned and crispy then serve with potatoes and greens!