You need an oven-proof pan with a lid, such as a cast-iron casserole.
Splash some oil in the pan and brown the thighs for 10-15 minutes. Remove to a plate.
Add to the pan and fry gently 2-3 minutes
- 2 cloves garlic, crushed and chopped
- 2 tbs Moroccan spice mix*
Fry a bit more, scraping up any crispy bits from the chicken.
- 2 preserved lemons
- 2 large tomoatoes, chopped
- 1 tbs honey
- 1 tbs red wine vinegar
- Handful of olives
- Chicken stock cube
- 750ml water
Add to the pan. Stir gently to boiling point. Add the chicken back in, cover and transfer to an oven 170C/150C Fan for one hour. Serve with a scattering of feta, mint leaves and pomegranate seeds with couscous on the side.
*If you can’t find a suitable Moroccan spice mix try this:
- 2tbs coriander seeds
- 1tbs cumin seeds
- 1.5tsp fennel seeds
- 0.5tsp black pepper
- 0.24 tsp ground ginger
- 0.5 tsp cinnamon
- pinch saffron
Dry fry the seeds until they start to smell. Grind, then mix with the other spices.
This works for chicken quarters or a spatch-cocked whole chicken. First marinade your bird.
- Juice of 1 lemon
- 2 crushed garlic cloves
- 2 tbs olive oil
- salt and pepper
Mix, then rub all over the chicken. Put everything in a plastic bag and massage the marinade into the chicken. Squeeze air out of the bag, tie off and chill for an hour or two – or more.
Heat the oven to 190C. Put portions or spatch-cocked chicken on a pan and oven roast for between 40 minutes and an hour until cooked. You can finish it under the grill if you like it charred and crispy. You can also cook this over a BBQ, or cook in the oven and finish on the BBQ. Great with Greek potatoes, halloumi and asparagus
Really easy, really tasty, really cheap too.
- 3 garlic cloves, crushed
- 2 tbs olive oil
- 3 tbs cider vinegar
- 1 tbs paprika
- 1 tbs Worcester sauce
- 2 tsp celery salt
- 2-4 tbs hot pepper sauce depending on heat preference
- 3 tbs honey
Mix to a marinade
- 1 kg chicken wings (£2.49 from Tesco)
Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Toss in the marinade to coat and marinate for as long as you have, from an hour to overnight. Heat your oven to 180C (160C fan) and place the wings on an oven tray. Reserve the spare marinade. Cook for 30 minutes. Remove from the oven, toss in or coat with the reserved marinade. Turn the oven up to 200C (180C fan) and cook another 20-30 minutes, turning and basting if you have any marinade left. They are cooked when they are sticky, glazed and charred!
Recipe from BBC web site
- 500g turkey mince (or chicken thigh mince)
- dash of oil
Stir fry until it looks cooked.
- 1tbs fish sauce
- 1 tbs rice wine vinegar
- zest and juice of 2 limes
- 1tbs brown sugar
- 1 red chilli de-seeded and chopped
- 3 spring onions chopped
Add to the mince and keep cooking another three minutes
- small handful mint leaves chopped
- handful of fresh corainder leaves
Chop the herbs and add to the mince
- Cooked noodles
- Lettuce leaves
- Chopped peanuts
Scoop mince into a lettuce leaf, add some noodles and peanuts. Roll up and eat. Add sweet chili sauce or any oriental hot sauce if you like.
Awesome and easy.
- 1 lemon
- 1 chicken
- 1tbs sweet paprika
- 850g potatoes cut into chunks
- 220g chorizo cut into chunks
Zest the lemon. Save the zest and cut the lemon in half. Stick it inside the chicken. Oil the chicken and coat with paprika. Season. Heat the oven 200C/180C fan. Put the chicken in an oven tray. Toss the chorizo and potatoes in oil and put around the chicken. Cover with a tent of foil. Roast 30 minutes
- 1 whole garlic bulb, cloves peeled and left whole
- 1 lemon cut into wedges
Add to the oven tray among the potatoes and roast another 30 minutes
- 2 x 400g cans chick peas drained
- 200ml hot stock
- 200ml white wine
- 2 pinches of saffron
Add the chickpeas to the tin. Mix the other ingredients and pour around. Take the foil tent off and roast another 30 minutes. Check for done-ness and give a bit more time if not cooked, then let rest for 10 minutes before serving. Sprinkle over some chopped parsley if you have some.
- 300g Greek Yoghurt
- Lemon zest you saved from earlier
- Pinch of paprika
Mix up and serve with the chicken. A crusty baguette is all you need. Plus wine or a cervezas of course.
Looks after itself. Quantities are irrelevant, just use as much as you need!
Heat the oven to 200C (fan 180C)
- Chicken breasts, thighs or a selection of chicken joints
- New potatoes halved
Place in a roasting tin and toss about with a good glug of olive oil, and seasoning.
Roast 30 minutes
- Handful of cherry tomatoes
- Handful of black olives
- Feta cheese crumbled
- Fresh marjoram or oregano leaves
- dash of red wine vinegar
Add to the roasting pan and return to the oven for 25-30 minutes until the chicken is cooked and the potatoes are soft in the middle. Serve with a green vegetable or salad.
- 4 skinless chicken breasts
- 1 teaspoon salt
- 2 tbsp plain yogurt
- 2 cloves garlic, minced
- 1 tbsp minced fresh oregano or marjoram
- freshly ground black pepper
- 1 teaspoon lemon juice
- 1 Tbsp olive oil
Chop the chicken into 2cm cubes. Mix everything together and leave to marinate for 1 hour.
The above plus
Thread on skewers and grill until charred on the outside and no pink shows on the inside.
Serve with pittas and tzatziki
This is my favourite non-beef burger. You can make this with turkey leg mince or chicken thigh mince. Breast mince will be too dry.
- 500g turkey or chicken mince
- 120g diced chirizo
- 1 tsp smoked paprika
Whizz skinned, boned thighs in a food processor with the chorizo, or if using mince, finely dice the chorizo and munch to mix. Form into burgers. Grill, fry or BBQ. Best served in a brioche bun with lettuce, mayo, tomato and melted cheese.
All-in-one bake, you don’t need anything else for a meal.
- 1 chicken jointed, or the equivalent in thighs
- 300g new potatoes
- 1 tbs wholegrain mustard
- 1 tbs honey
- 1 tbs olive oil
- 1 lemon, zest and juice
- 3 cloves garlic
- 150g frozen peas
- 200g fresh spinach
- Salt and pepper
Find yourself a nice big metal roasting tray. Spread the jointed chicken and potatoes evenly around. Mix the mustard, lemon, oil, garlic. salt, pepper and honey, and coat the chicken and potatoes. Roast for one hour at 190C basting occasionally. Add the spinach and peas, and toss around. Roast another 5 minutes and swirl around again. Job done: serve the chicken, potatoes, vegetables and amazing juices.
Ingredients (For two) – easily halved
- 2 chicken breasts
- 1 red pepper
- 1 mug couscous
- 1 mug boiling chicken stock
- 1 chopped preserved lemon (posh) or grated rind from half a lemon
- Handful of pitted green olives
- 1 tbs Harrisa sauce(posh) or other chilli sauce
- Handful of rocket or watercress
- Olive oil
- Chopped fresh coriander (posh) or don’t bother
Cut the chicken and pepper into strips about the size and shape of a long USB stick. Mix with the harrisa or chilli sauce and a little olive oil. Heat a glug of oil in a pan, and stir fry the chicken and peppers until charred. Pour the hot chicken stock over the couscous in a bowl and leave for five minutes to absorb. Now throw the couscous, chicken, lemon, olives, pepper, rocket together, mix up and scatter coriander over. Done. It should look like a colourful mixture!