CHICKEN

spicy indian-style BUTTER CHICKEN

This dish really does taste as good as it looks: tender nuggets of chicken in a smooth red sauce, fresh green coriander and saffron-tinted basmati rice. Skinless thigh fillets are perfect here – unlike breast fillets, they won’t dry out despite the long, slow simmer. The dish may be made a day ahead and chilled overnight.

  1. Empty the tomatoes into a blender and whizz until smooth, then set aside. Heat the oil in a deep, wide saucepan. Add the chicken, toss until just sealed and pale beige on both sides, then remove and set aside. Immediately reduce the heat to very low, add the butter and, when melted, sprinkle in the ground spices and ginger. Sizzle briefly until aromatic, then return the chicken to the saucepan and mix in the blended tomatoes, as well as the chillies, salt and sugar. At this stage the mixture will seem too thick, but don’t add any liquid, the sauce will soon thin out sufficiently. Cover and simmer very gently, stirring now and then, for 50–60 minutes, or until the chicken is very tender and the sauce medium-thick and richly coloured. If the flavour needs a little lift, add a dash of lemon juice, then swirl in the yoghurt, sprinkle with the garnishes, and heat through without boiling. Ladle the chicken and sauce alongside servings of saffron basmati rice, and accompany with a bright green vegetable or salad. Serves 6–8.

CHICKEN AND MANGO salad

An eye-catching combination of bright ingredients goes into this salad of chicken poached in apple juice, mixed into a creamy curry sauce together with fresh mangoes, and finished off with nuts and coriander. It can be made in advance and refrigerated overnight. Serve with a rice or couscous salad and a mild fruit chutney – atchars would be too strong for the delicate flavour.

  1. Poach the chicken gently in apple juice with the cloves, salt and cinnamon for about 10 minutes, or until just cooked. Cool in the stock, then slice the chicken into thin strips across the grain. Strain the stock and reserve.
  2. To make the dressing, heat the oil in a small saucepan. Add the onion and let it soften without browning. Add the spices and sizzle for a minute, then add the reserved stock and simmer, uncovered, until the mixture thickens – this happens quite quickly. Press through a sieve, discard the onion, and stir the smooth sauce into the mayonnaise mixed with the sour cream or yoghurt. Fold in the chicken, then the mango, spoon into a glass container, cover and refrigerate. Before serving, check the seasoning and, if too sweet, sharpen with a little fresh lemon juice. Spoon onto a beautiful platter, and garnish with the nuts and a generous sprinkling of coriander leaves. Serves 6–8.

BUCKINGHAM CHICKEN with litchis and almonds

This is a new take on Coronation Chicken. It’s quicker, easier and lighter, without compromising on the splendid flavour of cold chicken in a creamy curry sauce.

  1. Poach the chicken in the water with the onion, parsley, turmeric, bay leaves and salt. Cook gently, turning once, and, when done, leave to cool in the stock. Pull off the flesh with your fingers, shredding it and discarding the skin, bone and gristle. Place in a bowl, mix in the spring onions and litchis, then drizzle over about 125 ml (1⁄2 cup) strained stock. The chicken flesh will slowly absorb the stock; when it starts to run to the base of the bowl, add no more.
  2. To make the dressing, mix the yoghurt, mayonnaise and curry paste (start with 45 ml) with the honey (even a touch of honey rounds out the flavour, particularly if you have used fat-free yoghurt). Taste and add more curry paste if wanted, then pour two-thirds of the dressing over the chicken, tossing gently until combined. Cover and refrigerate for a few hours, or overnight; refrigerate the extra dressing as well. To serve, spoon the chicken onto a large platter, pour the extra dressing over the top (or serve separately), and finish off with almonds. Serve with chutney, a rice or couscous salad, and something green. Serves 6.

quick CHICKEN OREGANO

Marinate it, bake it, and out comes chicken with loads of flavour. This incredibly simple dish requires minimal effort and only a few ingredients, yet it’s always relished and a treasure for the busy cook. You could use chicken pieces, as in a braai pack, but thighs are the best for succulence, and they’ll all cook through at the same time. Serve hot with a platter of roasted vegetables and yoghurt, or at room temperature with a Greek salad for a patio picnic.

  1. Make two slashes on the skin side of each thigh. Mix together the remaining ingredients, except the salt and pepper, in a shallow baking dish; add the chicken, skin side down, and refrigerate for 2–3 hours, turning once. Place the thighs on the oiled rack of a grill pan, skin side up, pour the marinade over, and then season each piece. Add a little hot water to the grill pan to prevent scorching and to keep the chicken moist, then bake at 180 °C for 50–60 minutes, or until well browned and cooked through, adding extra hot water to the pan whenever necessary. It is important to keep the liquid topped up in order to provide succulent juices to pour over the cooked thighs. Arrange on a warmed serving platter, pour pan juices over, and serve. Serves 4–6.

CITRUS CHICKEN BAKE with minted pesto pasta

Deliciously different, yet perfectly straightforward, this dish is an exciting way of treating basic ingredients.

  1. Discard the wing tips. Place the chicken, flesh side down, to fit closely in a dish suitable for marinating and baking. Whizz the remaining ingredients, except the pasta, in a blender, and pour over the chicken.
  2. Leave for 30 minutes. Cover with a lid, or greaseproof paper and then foil, and bake at 180 °C for 45 minutes. Turn and bake, uncovered, for a further 35–40 minutes until the chicken is tender and brown. Skim off the fat. Cook the pasta, then drain it in a colander set over a bowl. Return the pasta to the saucepan with a spoon of the cooking water, and stir in enough pesto to gloss and flavour. Serve immediately. Drizzle the sauce from the baking dish over the chicken and spoon the pasta alongside. Serves 4.
  1. Place all the ingredients, except the oil, in the bowl of a processor fitted with the metal blade. Pulse until finely chopped, then drizzle in the oil, scraping down the sides – the pesto should be thick and chunky.

CHICKEN CURRY with brown mushrooms and tomato

The favourite. Everyone seems to love this curry. There’s nothing exceptional in the ingredients, yet somehow they marry so happily that seconds are requested, all round, every time.

  1. Heat the oil and butter in a large pan and brown the chicken on both sides – fry skin side first to release the fat. Transfer to a large baking dish (28 × 22 cm is just right) and remove the skins (the chicken will absorb the flavours better and it avoids a greasy sauce). Turn skinned sides down and season lightly. The thighs should fit fairly closely, but allow space for the chunky sauce. Add the onion, garlic, ground spices and ginger to the pan drippings and sauté briefly over low heat – if necessary, add a dash of water. Add the mushrooms, toss until mixed with the spices, then add the remaining ingredients, except the coriander. Bring to the boil, stirring, then pour over the chicken. Tuck in the cinnamon and bay leaves, cover securely (greaseproof paper and then foil) and bake at 160 °C for 11⁄4 hours. Turn the chicken and bake, uncovered, for a further 15 minutes, or until tender and the sauce is reduced. Use a slotted spoon to transfer the thighs to a heated serving dish, remove the bay leaves and cinnamon, swirl in the coriander, pour the sauce over the chicken and serve with a fragrant rice and thick yoghurt. Serves 4–6.

CHICKEN AND AUBERGINE casserole with herbs

If you love Greek-style ingredients, this one is for you. You need only a smattering of pine nuts, but even then they are expensive, and feta cheese can be substituted very successfully.
  1. Brush a frying pan with olive oil. Add the chicken, skin side down, and brown well, then turn and lightly brown the other side. Remove to a baking dish, large and deep enough to take the chunky sauce, arranging the chicken skin side down. Add the onion, aubergines, garlic and tomatoes to the pan, adding a splash of water if the drippings have disappeared. Stir over low heat until just softening, then sprinkle in the flour and, when absorbed, stir in the stock, honey, rosemary, brandy and salt. Pour over the chicken – it will disappear completely under the sauce – then cover with a lid, or a sheet of greaseproof paper and then foil. Bake at 180 °C for 15 minutes, then reduce the heat to 160 °C and bake for a further 45 minutes. Turn the thighs right side up and bake, uncovered, for 30 minutes until tender and the sauce is bright, thick and bubbly. Sprinkle with the herbs and nuts or feta, and return to the oven, still uncovered, for 10 minutes. Serves 6.

* Chopped parsley, mint and oregano in the ratio of half parsley and quarter each mint and oregano.

CHICKEN WITH RED WINE, figs and walnuts

The gorgeous depth of colour and explosion of spicy flavours make this chicken dish quite different from any other. It really is most unusual, and deeply delicious served with a Greek salad without the feta, and a grain, or orzo (small barley-shaped pasta).

  1. Remove the skin from the thighs. Once skinned, weigh – you should have 1 kg. Mix the flour, oregano and salt. Make two or three slashes on the skinned side of each thigh, and rub with the flour mixture (do the reverse side as well, although it’s too bony to slash). Heat the oil in a large frying pan and brown the thighs lightly on both sides – do this in batches and then arrange in a baking dish, skinned side down, and quite closely together, but with space for the generous sauce. Add the onion to the frying pan and, if necessary, a dash more oil. Add the spices. Toss over a low heat and, when fabulously aromatic, add the stock, wine and bay leaves. Bring to the boil, pour over the chicken, cover securely with a sheet of greaseproof paper, and then a lid or foil. Bake at 160 °C for 1 hour. Turn the pieces, mix in the figs and lemon rind, and bake, uncovered, for a further 30 minutes; the sauce should be dark and fairly thick, the chicken tender and succulent. Check the seasoning – it may need salt and perhaps a squeeze of fresh lemon juice. Sprinkle with the topping, return to the oven for just 5 minutes, then serve. Serves 6–8.

CHICKEN THIGHS baked on a bed of vegetables

There’s a lovely harmony of tastes and textures in this chicken dish, which is initially baked covered, to seal in all the flavours and juices, and then uncovered in order to brown the chicken. The completed dish is a picture to make your mouth water – and although the assembly time is quite lengthy, once it’s done you can relax.
  1. Use a very large, deep baking dish, round about 36 × 26 × 5 cm. Add all the vegetables, toss with 45 ml (3 Tbsp) of the oil (use your hands), and when glistening, season and tuck in the rosemary. Place the chicken thighs, skin side up, on the vegetables, not too close to each other, and push them down very gently – they must not be smothered. Salt them lightly and sprinkle with paprika and oregano. Cover securely, first with a sheet of greaseproof paper and then foil, and bake at 160 °C for 1 hour. Uncover and bake for 45 minutes, or until the chicken is gloriously brown and tender, in a succulent sauce. Remove the rosemary, and serve the chicken and veg on rice or couscous to soak up the juices. Don’t forget to locate the garlic cloves: place two on each plate so that diners can squeeze the mellow flesh into the vegetables. Serves 6.

* If using one large aubergine it should be dégorged: scrub, cube, sprinkle with salt, place in a colander with a weight on top, leave for about 40 minutes while the bitter juices run out, then rinse well and dry thoroughly (a salad spinner does the job perfectly).

orange COQ AU VIN

A simplified version of the classic dish, with a new flip to the flavour.

  1. Heat the oil and butter and brown the chicken on both sides. Remove to a baking dish – not too large, or the sauce will boil away, but large enough to take the rather bulky ingredients. Season. Over low heat, toss the bacon, onions and garlic in the pan drippings and, when the onions are lightly browned, sprinkle in the flour and thyme (crush the thyme between your fingers). When absorbed, add the remaining ingredients, except the mushrooms and garnish. Stir until boiling, then pour the sauce over the chicken, tucking in the onions. Cover securely with a lid or with a sheet of greaseproof paper and then one of foil, and bake at 160 °C for 11⁄4 hours. Stir in the mushrooms and bake, uncovered, for 15 minutes. Use a paper towel to blot up any little greasy blobs, remove the bay leaves and sprinkle with parsley. Serves 4–5.

finger-licking CHICKEN WINGS

Chicken wings are often neglected – I suppose because there’s not much meat on them – but they’re succulent and jolly useful. In the following recipe they’re marinated in a barbecue-type sauce, which adds great colour and flavour. Once cooked, they can be served as an economical main course with the juices spooned over, accompanied by baked potatoes and sour cream; alternatively, drain off the juices and serve with drinks; or grill over the coals and pass them round for nibbling to appease appetites.

  1. Remove the wing tips if your butcher has not already done so, then pull the wings apart and cut through at the joint, making two pieces. Be careful not to cut through the bone, leaving a jagged edge, but at the precise point where the joint separates. Arrange in a single layer in a large glass or porcelain baking dish – 30 × 24 cm is ideal. Mix the remaining ingredients, except the salt and pepper, pour over the wings and leave to stand for 30 minutes at room temperature, or refrigerate for up to 6 hours, turning several times. Unless using a fridge-to-oven baking dish, return to room temperature before baking. Season very lightly, and bake, uncovered, at 180 °C for 25 minutes. Turn the pieces over and add a little water to the baking dish if necessary, to prevent scorching. Reduce the heat to 160 °C and bake for a further 25 minutes, or until tender, browned and juicy. Makes about 32 pieces, serving 5–6 as a main.

favourite QUICK CHICKEN

This lemony, herby, spicy chicken (memories of the Med) is just the best when it comes to kitchen blues. When dinner is required and you are absolutely not in the mood for pots and wooden spoons, your energy is flagging and you’d rather be in the garden, let this recipe save you.

  1. Arrange the chicken in a baking dish to fit closely. Mix all the ingredients for the marinade, pour over the chicken and refrigerate for 1–4 hours, turning a few times. Unless using a fridge-to-oven baking dish, return to room temperature before baking. Arrange the thighs, skin side up, salt lightly, and bake, uncovered, at 160 °C for 45 minutes. Baste with the juices in the dish, then continue baking for a further 25 minutes or until the chicken is browned and tender. Transfer to a warmed platter and pour the juices over. Serves 4.

baked SPICY CHICKEN

A perennial favourite, abundantly perfumed and flavoured.
  1. Mix the flour, salt and masala, rub it into the chicken, arrange in a lightly oiled baking dish to fit quite snugly and sprinkle over any remaining flour mixture. Heat the oil, add the onions, garlic and ginger and fry lightly, then add all the spices and stir over low heat until the aroma escapes – if necessary, add a dash of water to prevent scorching. Add the remaining ingredients, except the garnish, stir while heating through, then pour the sauce over the chicken. Check that the spices lie in the sauce and not on top of the thighs, then cover securely with a lid or a sheet of greaseproof paper and then one of foil, and bake at 160 °C for 45 minutes. Turn the chicken, cover again, and bake for a further 30 minutes, or until tender. Remove the whole spices and bay leaves, transfer to a heated serving dish and sprinkle with coriander leaves. Serves 4–6.

* Skinless thighs absorb flavours readily and ensure a non-fatty sauce.

tarragon and lemon cream CHICKEN BREASTS

Subtly flavoured and richly sauced, this is stove-top chicken at its elegant best. Surprisingly few ingredients are required, and the chief players – lemon grass, honey and crème fraîche – combine quite brilliantly.
  1. Make a few shallow slashes on the skinned side of the chicken, then flatten the breasts slightly by thumping gently with a rolling pin – be careful not to tear them. Heat the oil and butter in a large frying pan and seal the chicken on both sides; do this quickly – they must not brown at all. Remove from the pan and set aside. Lower the heat and add the stock, spring onions, tarragon (crush with your fingers as you sprinkle it in), lemon rind, lemon grass, honey and salt to the pan. Stir, then simmer, half covered, for 12–15 minutes until slightly thickened and reduced. Discard the lemon grass and stir in 75 ml (5 Tbsp) of the crème fraîche and, when smoothly combined, return the chicken to the pan. Cover and simmer gently until the chicken is cooked through – 6 minutes. The sauce should be medium-thick and fairly generous, so if it reduced too much at the start, you might want to add more crème fraîche, or a little extra stock – at this stage you have to play it by ear, at the same time being careful not to mask the delicate flavour of the sauce. When you’re happy, serve. Rice timbales (rice cooked in stock with bright things added, like parsley and red pepper, then moulded and unmoulded) are not much trouble to make, and suit the dish well. Serves 4.

* If unobtainable, substitute cultured sour cream.

quick MUSHROOM CHICKEN

An old-timer, slipped in because it’s so eternally useful: breast fillets quickly simmered in a delicately flavoured sauce with a hint of tarragon and sherry, and a little cream to round it off. The whole operation takes about 20 minutes and this makes the dish a real pleasure to prepare at the end of a busy day. Instead of reducing the sauce by rapid boiling, it is thickened with cornflour – not a gourmet practice, but convenient – and the breasts turn out plump and succulent. So it’s easy, and good.

  1. You’ll need a really large frying pan so that nothing need be done in relays. Heat the oil and butter, make three diagonal slashes on the skinned sides of the breasts, and quickly seal on both sides; don’t brown them – they should just turn white on the outsides and remain very pink underneath. Remove from the pan, reduce the heat, add the spring onions, tarragon and sherry, stir until almost evaporated, then add the stock, tomato paste, mushrooms and salt. Stir until just bubbling, then return the chicken, cover, and simmer over very low heat for about 10 minutes, or until just cooked through, turning once. Slake the cornflour with the cream, add to the pan and simmer for a minute or two to make a medium-thick sauce, stirring gently to combine. Check the seasoning. Serves 6.

CHICKEN CASSEROLE with mushrooms and red wine

An unpretentious but deliciously satisfying chicken dish, with a full-bodied flavour. The ingredients are quite basic, and the preparation not too quick, but straightforward.

  1. Cut a cross through the root end of each pickling onion, arrange in a single layer in a large frying pan, half-cover with cold, lightly salted water, add a pinch of sugar and bring to the boil. Reduce the heat and simmer for about 8 minutes, then drain and set aside. (Don’t boil rapidly, or overcook, as they must retain their shape.) Smear the base of a frying pan with a little oil and lightly brown the chicken on both sides – do the skin side first to release the fat. Arrange the thighs, skin side up, in a baking dish to fit, and sprinkle with salt and paprika. Cover with a lid, or a sheet of greaseproof paper and then one of foil, and bake at 160 °C for 30 minutes. Meanwhile, make the sauce. Add the chopped onion and red pepper to the pan drippings and sauté briefly. Add the mushrooms and thyme and a little extra oil if necessary, and stir-fry until softened. Sprinkle in the flour, tossing to mix, then add the remaining ingredients, stirring until the sauce thickens. Remove the chicken from the oven, uncover, and pour off the fat. Pour the sauce over and tuck in the parboiled pickling onions. Cover as before and bake for a further 45 minutes, or until the chicken is tender. Serves 4–6.

CHOCOLATE-CHILLI chicken

The chilli bites only slightly, the chocolate is only subtly there, but the combination of ingredients adds up to an exciting medley of flavours that come as a happy surprise, because the dish looks like chicken in a richly coloured sauce … yet it definitely is more than that. Really quick to prepare, and perfect with couscous – add a touch of turmeric and a small handful of currants when preparing.
  1. Place the stock, chillies, tomatoes, spring onions or leeks, cinnamon and seasonings in a blender goblet and pulse until well mixed, but not absolutely smooth. Pour into a large jug and stir in the almonds and chocolate, then pour into a medium-sized, heavy frying pan, with its base brushed with oil. Bring to the boil, then reduce the heat immediately. Make a few fairly deep slashes on the skinned side of each chicken breast, and slide into the pan, spoon some sauce over each, and then simmer gently, covered, until just cooked through, turning the chicken after 5 minutes. The breasts should be done in about 10 minutes – no longer pink in the middle, but soft and succulent. Using a slotted spoon, remove the chicken and reduce the sauce by increasing the heat and allowing it to boil rapidly, uncovered, for just a few minutes until slightly thickened and syrupy – this happens very quickly, so watch carefully else you might lose too much of it, which would be a great pity. Now either pour it over the waiting chicken, to coat each piece generously, or return the chicken, scatter with coriander, and serve from the pan, spooning a generous ladleful of sauce over each breast. Serves 4.

* If you love the heat of chillies, use three, or don’t de-seed.

** Use a rolling pin to crush – the almonds will stick a bit due to the oil, but simply scrape off the crumbs with a knife.

CHICKEN BREASTS stuffed with spinach and ricotta

There are four steps: mixing the stuffing, slipping it into the breasts, making the tomato sauce, then adding the chicken and simmering until cooked. Plenty of flavour and colour, and good with buttered noodles and a green salad.

  1. Pour boiling water over the spinach, leave to stand for 5 minutes, then drain well; press down hard with a spoon until absolutely dry – pat with a paper towel to make sure – then chop – you should have 60 ml (1⁄4 cup) packed solid. Using a fork, mash the spinach with the ricotta and seasonings. Cut a deep vertical slit in the plump side of each chicken breast, being careful not to puncture the flaps. Ease open, and smooth a heaped tablespoon of the stuffing into each pocket. Close the flap and pinch securely.
  2. Make the sauce by mixing all the ingredients in a very large pan, wide enough to take the breasts later on, without crowding. Bring to the boil, then reduce heat and simmer, covered, for 30 minutes, stirring occasionally, until fairly thick and the flavours have mellowed – salt is not usually necessary. Add the chicken, ladle some sauce over each breast, then cover and simmer for 10 minutes. Turn carefully, then continue to simmer until cooked through – about 20 minutes altogether. Serve the chicken on heated plates with the sauce spooned over, and topped with a sprinkling of cheese to round it all off. Serves 6.

SAUCY CHICKEN casserole

Colourful comfort food – everyday ingredients, lots of sauce, slightly tangy, slightly sweet and perfect with mash and veg.

  1. Heat just a slick of oil in a frying pan and brown the chicken lightly, skin side first to release any excess fat. Arrange the pieces, skin side down and fairly close together, in a large baking dish, deep enough to take the generous sauce. Season lightly. Add the onion and carrots to the pan drippings and toss over a low heat until just starting to colour and soften, then sprinkle in the flour. When absorbed, add the stock, tomatoes, tomato paste, mustard, chutney, Worcestershire sauce, sugar, raisins and a little salt. Stir to mix while bringing to the boil. Pour over the chicken, which should be almost completely covered by the sauce. Cover the dish with a lid, or with a sheet of greaseproof paper and then foil, and bake at 160 °C for 11⁄4 hours. Turn the chicken pieces, increase the oven temperature to 180 °C and bake, uncovered, for a further 15–20 minutes. If the sauce looks at all greasy, simply flick a paper kitchen towel over the top. Sprinkle with parsley and serve. Serves 5–6.