Ingredients

• 4 tbsp olive oil
• 8 skinless and boneless chicken thighs (about 1kg in total)
• 1 red onion, thinly sliced
• 3 garlic cloves, finely sliced
• 3-cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli (or 2 other hot chillies), left whole
• 2 bay leaves
• 1 x 200g tin chopped tomatoes
• 2 tsp sweet paprika
• ½ tsp ground cloves
• 150g chunky peanut butter
• 250ml chicken stock
• sea salt and freshly ground black pepper
• plain brown rice, to serve

Method

Heat the oil in a Dutchie pot, casserole or heavy lidded pan over a medium heat. Season the chicken thighs with salt and black pepper, add to the pot and brown for 5–7 minutes, turning until sealed on both sides (you may need to do this in batches). Remove and set aside.

Add the onion to the same pot and gently cook for 2–3 minutes until soft. Add the garlic, ginger, chilli and bay leaves and cook for a further 5 minutes, then add the tomatoes, paprika, cloves, peanut butter and stock and stir for a few minutes until well combined. Season to taste.

Return the chicken thighs to the pot, cover with the lid and gently simmer for 25–30 minutes, until the chicken is tender. Stir every now and then to prevent anything sticking to the base of the pot.

Check seasoning and serve with plain brown rice.

Recipe by www.ainsley-harriott.com

Ingredients

1.2 litre (2 pints) good chicken stock (ideally homemade, see tip below)

1 bunch spring onions, thinly sliced, white and green tops kept separate

1 carrot, thinly sliced

1-2 Thai birds eye red chillies, halved, deseeded, to taste

5cm (2 inch) piece root ginger, peeled, thinly sliced

3 garlic cloves, thinly sliced

2 small fresh or dried kaffir lime leaves

2 teaspoons Thai fish sauce (nam pla)

1 tablespoon ketjap manis or soy sauce

500g (1lb 2oz) boneless, skinless chicken breasts

200g pack choi sum, leaves shredded, stems cut into bite sized pieces

300g pack chilled cooked rice noodles

100g (4oz) bean sprouts, rinsed, drained

Handful coriander leaves, roughly torn

Sweet and sour berry sambal

225g (8oz) strawberries, sliced

175g (6oz) raspberries

100g (4oz) caster sugar

2 tablespoons rice vinegar

2-3 Thai birds eye red chillies, roughly chopped with seeds

2cm (¾ inch) piece root ginger, peeled, finely chopped

1 small onion, finely chopped

Method

1.       Add the stock to a large saucepan then add the white spring onion slices, carrot, chilli, ginger, garlic, lime leaves, fish sauce and ketchup manis or soy sauce. Bring to the boil, stirring then add the whole chicken breasts, cover and simmer gently for 30 minutes or until the chicken is cooked through. Test by piercing the centre of one of the chicken breasts, there should be no hint of pink juices.

2.       While the chicken pho simmers, add all the sambal ingredients to a saucepan, heat gently until the sugar has dissolved then boil rapidly for 10 minutes until the fruit is soft and pulpy. Break up the fruit if needed with a vegetable masher then spoon into a dish and leave to cool.     

3.       When the chicken is cooked, lift the pieces out of the pan with a draining spoon then tear into fine shreds on a chopping board using a knife and fork. Add the choi sum leaves and stems to the broth and cook for 2 minutes then add the bean sprouts and coriander and cook for 1 minute.

4.       Divide the noodles between 4 deep serving bowls, top with the chicken shreds then ladle over the broth. Top with spoonfuls of the sambal to taste. Any leftover sambal can be kept in a screw topped jar in the fridge up to 2 weeks.

Cook’s tip

Don’t throw the chicken carcass away after you have had a roast chicken, take all the meat off the bones then add the bones to a saucepan. Add 1 roughly chopped onion, 2 sliced carrots and whatever extra odd veggies you have in the fridge, a slightly soft tomato, half a pepper, half a leek or a little swede or parsnip. Cover the chicken with cold water, add salt and pepper and bring to the boil. Cover and simmer for 1-11/2 hours then strain. Cool and freeze the stock in handy sized portions in the freezer up to 3 months. Defrost before use.

Ingredients

• For the gremolata
• 1 small handful flat leaf parsley leaves 
• 1 small handful basil leaves 
• 1 garlic clove 
• 1 tsp lemon zest 
• 50ml extra virgin olive oil 
• A portion salt and ground black pepper 
• For the schnitzels
• 75g panko breadcrumbs 
• 1 tbsp Parmesan cheese finely grated
• 1 tsp lemon zest 
• 1 tbsp flat leaf parsley finely chopped
• 85g plain flour 
• 1 egg 
• 1 tbsp milk 
• 4 large chicken thigh fillets 
• A small amount vegetable oil for shallow frying

Method

1.  Blend all the gremolata ingredients until smooth.
2.  For the schnitzel mix together the breadcrumbs, Parmesan, lemon zest and parsley. Season with salt and pepper and tip into a shallow bowl.
3.  Place the flour in a separate bowl. Whisk the egg and the milk together in another bowl. Line up the three bowls.
4.  One by one, press the chicken thigh fillets in the Tortilla Press to flatten them, then coat them first in flour, shaking off any excess, then in egg mixture. Then press into the breadcrumbs, turning to coat both sides.
5.  Heat a little oil in a frying pan. Cook the schnitzels for 4 to 5 minutes each side or until golden and cooked through. Drain on kitchen paper. Serve with the gremolata.

Recipe by www.lakeland.co.uk

• 1 tbsp oil
• 4 chicken thighs
• 360g pack 4 giant frankfurters, thickly sliced
• 400g can cannellini beans, drained and rinsed
• 500g leeks, trimmed, washed and thickly sliced
• 1 clove garlic, crushed
• 250ml chicken stock
• 125g cherry tomatoes
• 25g parsley, chopped

Instructions

1. Preheat the oven to 200°C, gas mark 6.
2. Heat the oil in a frying pan and fry the chicken until browned, transfer to a casserole dish. Mix in the frankfurters, beans, leeks, garlic and stock. Cover and bake for 35 minutes.
3. Stir in the tomatoes and cook for a further 10 minutes or until the chicken is cooked throughout. Stir in the parsley and serve.

Recipe by www.discovergreatveg.co.uk

Ingredients                                    

2 chicken breasts

1-2tbsp miso paste*

1tbsp sesame oil*

1tbsp rice vinegar*

2tsp honey

For the Salad

80g watercress

2 spring onions, finely chopped

1 carrot, grated

1-2 beetroot, grated

¼ cabbage, grated

Fresh coriander, chopped

Sesame seeds

Method

1. Combine the miso, oil, rice vinegar and honey and marinate the chicken breasts in the fridge for 1hour minimum.
2. When ready to eat, preheat the oven to 200°. Bake the chicken breasts in an oven-proof dish for around 20-30 minutes, until cooked through. You can pan sear them first for a few minutes on each side to get a little colour if desired. Allow them to rest for 5 minutes once they come out of the oven.
3. Meanwhile, prepare your salad. Toss all the grated ingredients together in a bowl before adding them on top of a base of watercress alongside the spring onions.
4. Slice the chicken breast and lay on top of your salad.
5. Sprinkle everything with the coriander and sesame seeds.

Recipe from www.thewasabicompany.co.uk

• 2 preserved lemons, roughly chopped
• 28g pack coriander
• 2 cloves garlic
• 150g leeks, sliced
• 250g pack kale
• 200ml chicken stock
• 500g chicken breast fillets, cut into large chunks
• 200g couscous
• Fat free natural yogurt and pomegranate seeds to serve

Instructions

1. Preheat the oven to 200°C, gas mark 6.
2. Place the lemons, coriander including the stalks, garlic, leek and 50g kale into a food processor with the stock and blitz to give a coarse paste.
3. Heat the paste in a frying pan with the chicken for 5 minutes and transfer to a casserole dish, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.
4. Meanwhile, blanch the remaining kale in boiling water for 3 minutes and then stir into the chicken tagine.
5. Place the couscous in a small bowl and pour over 200ml boiling water, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the tagine and a spoonful of fat free natural yogurt.

Recipe by www.discovergreatveg.co.uk

Ingredients

• 125g brown basmati rice
• 15g ginger
• 1 garlic clove
• 1 shallot
• 1 tablespoon rice vinegar
• 2 tablespoon tamari
• ½ tablespoon honey
• ¼ teaspoon cayenne pepper – to taste
• ⅓ Savoy cabbage
• 250g chicken breast strips
• 1 tablespoon cornflour
• 1 teaspoon sesame seeds
• 4 tablespoons kimchi

Method

Prep time: 15 min

Cooking time: 30 min

• Preheat your oven to 200˚C/Gas 6. Boil a kettle. Rinse the rice in a sieve. Add it to a saucepan with a pinch of salt. Cover with the boiling water and simmer for 25 mins, until tender.
• Meanwhile, peel and finely grate, or chop, the ginger and garlic. Peel and finely slice the shallot. Mix them with the vinegar, tamari and honey to make a sauce. Add cayenne pepper
• Cautiously to taste.
• SCut out a third of the cabbage, save the rest for another day. Remove and discard any tough core and finely shred the leaves. Wash them well (see cook’s Notes).
• Put a saucepan on the heat. Add the cabbage with a pinch of salt. Cook for 3-4 mins until starting to wilt and soften. Add a dash of water if it looks like drying out or scorching. Remove from the heat and keep to one side.
• Season the chicken lightly with salt and pepper. Dust it with the cornflour and give it a few turns to coat.
• Heat 1 tbsp oil in the frying pan and fry the chicken for 3-4 mins until coloured, crisp and cooked through. Add the ginger and garlic sauce and the sesame seeds. Let it all bubble away for 30 secs, until sticky. Remove from the heat.
• Return the cabbage to the heat to warm through. Stir in the kimchi and adjust the seasoning to taste.
• Drain the rice and serve it topped with the cabbage and sticky chicken.

Cook’s notes

After washing the cabbage leaves keep them wet. It allows you to cook them in the pan without the need for any oil; the residual water helps them to steam and wilt. You can add a dash more water if it looks like drying out. Chilli is a matter of personal taste, and cayenne pepper can be potent stuff. We advise you add it to the sauce to your liking. Start cautiously, you can always add more at the end.

Recipe by www.riverford.co.uk

Serves 2

INGREDIENTS

• 1 onion
• 1 celery stick
• 2 carrots
• oil for frying e.g. sunflower or light olive
• 1 red pepper
• 10g rosemary
• 30g fresh parsley
• 2 chicken breasts
• 1 tbsp tomato purée
• 150g maftoul
• 500ml chicken stock
• 1 pinch saffron
• 120g black olives
• salt and pepper

METHOD

• Peel and finely dice the onion. Wash and finely dice the celery. Peel and finely dice the carrots. Heat 2 tablespoons of oil in a large saucepan. Add the onion, celery and carrots. Cook on a low heat for 15 minutes. Stir now and then to stop them catching. Add a splash of water if they looks like they might at any stage.
• Once the veg starts cooking, deseed and finely dice the red pepper. Finely chop the rosemary leaves so they look like breadcrumbs.
• Add both to the veg in the pan as soon as you’ve chopped them and carry on cooking until the 15 minutes is up. Meanwhile, wash and finely chop the parsley. Slice the chicken breasts horizontally in half, so you have 4 thinner pieces (so it’s quicker to cook).
• You can leave the skin on or remove it, as you like (I keep it on). After 15 minutes, add the tomato purée to the pan. Stir for 1 minute. Add the maftoul, chicken stock, saffron and olives to the veg. Refill the chicken stock pack half full with water and add that (i.e. 250ml) to start with.
• Heat to a low to medium boil, then cook for 15 minutes or so, until the maftoul is just tender. Keep an eye on the liquid and top up with a little more water as needed. Meanwhile, season the chicken with salt and pepper.
• Heat a layer of oil in a non-stick frying pan. Fry the chicken, for 3-4 minutes each side until golden and cooked through (no pink juices remain). Any pieces with skin on may need an extra 1 minute or so. Leave to rest until the maftoul is cooked.
• Once cooked, season the maftoul to taste. Stir in most of the chopped parsley. Serve in wide bowls, with the chicken on top, sprinkled with the remaining parsley.

INGREDIENTS

• 1 chicken breast
• 3 tbsp light salad dressing
• 2 naan breads
• 50g grated cheese
• Fresh parsley
• 1 red bell pepper

METHOD

1. Preheat oven to 180˚C/Gas Mark 4.
2. Place the chicken breast on a baking tray, cover with foil and cook for 25-30 minutes until cooked through.
3. Once cooked, slice into pieces and toss with Mary Berry’s Light Salad Dressing.
4. Preheat the oven grill.
5. Scatter chicken pieces over the naan bread, add some sliced pepper, sprinkle over some cheese and finely chopped parsley.
6. Pop naans under the grill for 5 minutes until lightly golden.
7. Sprinkle with some parsley, drizzle with extra dressing if desired and serve with some green salad on the side, if liked

Recipe by Mary Berry’s Foods

This recipe has been given a West Country flavour thanks to the inclusion of the Milk Stout Chipotle BBQ Sauce from Bristol’s Gingerbeard’s Preserves and milk stout from Bristol Beer Factory.

SERVES 8

INGREDIENTS

1 bottle of Milk Stout Chipotle BBQ Sauce

2kg chicken thighs

1/2 bottle of Bristol Beer Factory’s Milk Stout

1 medium onion, diced

1 medium carrot, diced

2 garlic cloves, finely diced

TO SERVE

Coleslaw

8 Buns

Lettuce

METHOD

1 Season the chicken and sear on all sides on a medium heat in a little oil.

2 Remove the chicken from the pan and add the onion, carrot and garlic. Saute gently until they start to colour then add the beer, bbq sauce and return the chicken to the pan.

3 Transfer to a slow cooker or casserole pot and cook in the oven at about 150°∆C for 4–6 hours.

4 With a slotted spoon remove the chicken from the pan, leave to cool slightly then remove the bones and pull apart with two forks to the desired consistency. Meanwhile put the sauce back into the pan and reduce until it coats the back of a spoon. Pour the sauce over the pulled chicken and mix.

5 Serve in buns with the slaw and lettuce.

Recipe by Gingerbeard’s Preserves