BONELESS CHICKEN CURRY WITH RAITA
CHICKEN CACCIATORE WITH WHITE BEAN MASH & GARLIC GREEN BEANS
SPATCHCOCKED GINGER CHICKEN WITH BENGAL-SPICED SQUASH
CHICKEN CURRY, JEERA RICE & SPICED YOGHURT
CHICKEN BASTILLA MOROCCAN CHICKEN PIE
CHICKEN CASSEROLE & COUSCOUS SALAD
CHICKEN & BUTTERBEAN CURRY WITH PICKLED RED ONION
ROSEMARY’S ROAST CHICKEN WITH SWEET POTATOES & SPRING GREENS
GUINEA FOWL SUPREMES WITH TRUFFLE MASH & WHITE WINE SAUCE
ROSEMARY’S INDIAN-SPICED DUCK BREAST WITH CHILLI PEACH SALSA
PAN-FRIED DUCK BREASTS WITH BEETROOT
SERVES 4
4 tbsp vegetable oil
8–10 whole bird’s-eye chillies
2 tbsp freshly grated root ginger
2 garlic cloves, peeled and finely chopped
2 onions, peeled and finely chopped
6 chicken thighs, boneless and skinless
2–3 tbsp dark soy sauce
2–3 tbsp white vinegar
pinch of salt
spring onions, finely sliced, to garnish
1: Heat the oil in a large pan over a medium heat and add the chillies. Cover and cook for 3–4 minutes until they are blackened.
2: Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until really softened.
3: Add the chicken and cook for 8–10 minutes, or until just cooked through.
4: Stir in the soy sauce and white vinegar and a pinch of salt, if needed, and leave to bubble for 1 minute.
5: Serve sprinkled with the spring onion.
FAMILY TIP ‘There’s nothing more satisfying than seeing someone eating and enjoying your food.’
SERVES 4
5 tbsp vegetable oil
3 medium onions, peeled and finely chopped
1 garlic clove, peeled and finely sliced
5cm piece fresh root ginger, peeled and grated
1 medium tomato, chopped
1½ tsp each dried chilli flakes, turmeric, garam masala, ground ginger, garlic powder, ground cumin, ground coriander and dried fenugreek (methi) leaves
4 boneless skinless chicken breasts (about 125g each), cut into cubes
2 fresh green chillies
1 tbsp freshly chopped coriander
salt and pepper
For the raita
300g natural yoghurt
1 tsp cumin seeds
½ cucumber, peeled and grated
1: Make the curry Heat a little of the oil in a pan over a medium heat and fry the onions until medium brown. Add the garlic, ginger and tomato, and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and leave to cook for 20 minutes.
2: Take the pan off the heat and whizz with a hand blender to make a smooth masala paste.
3: Stir in the chicken pieces, pierce the green chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for a further 15–20 minutes.
4: Make the raita Whisk the yoghurt with a fork to make a smooth paste. Dry fry the cumin seeds over a low heat and then add them to the yoghurt with the grated cucumber. Season to taste.
5: Garnish the chicken curry with coriander before serving with the raita and rice.
SERVES 4
4 chicken legs (or 4 thighs and 4 drumsticks)
15g plain flour
2 tbsp olive oil
70g pancetta, diced
1 carrot, peeled and finely diced
1 onion, peeled and finely diced
1 celery stick, finely diced
2 garlic cloves, peeled and finely chopped
2 fresh rosemary sprigs
200g mixed wild mushrooms, sliced
200ml Chianti
2 tbsp tomato purée
400–500ml fresh chicken stock
2 dried chillies
1 tbsp baby capers
100g black olives, pitted
salt and pepper
For the white bean mash
60ml olive oil
2 garlic cloves, peeled and crushed
1 fresh rosemary sprig
grated zest of 1 lemon
2 x 400g tins white beans (butter, cannellini, haricot), drained and rinsed
extra-virgin olive oil, to drizzle
For the garlic green beans
300g green beans
30g butter
1 garlic clove, peeled and thinly sliced
pinch of dried chilli flakes
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the cacciatore Season the chicken and dust with the flour. Heat the oil in a large flameproof casserole over a medium heat and colour the chicken on all sides. Remove from the pan and set aside.
3: Add the pancetta, carrot, onion, celery, garlic and rosemary to the pan. Gently fry, allowing the vegetables to soften in the fat released from the pancetta. Stir in the mushrooms and fry for a further 5 minutes, until brown and softened. Pour in the wine and bubble until reduced by two thirds.
4: Add the tomato purée and stock, then return the chicken to the pan, along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and transfer to the oven for 45–50 minutes. Remove the lid for last 10 minutes, if it is too saucy.
5: Make the white bean mash Put the olive oil in a pan over a low heat and add the garlic, rosemary and lemon zest and warm through gently for 2–3 minutes. Remove the rosemary and place on one side. Add the beans and warm through, stirring and squishing with a wide, flat spoon so that the beans become a nobbly mush. Season to taste.
6: Make the garlic green beans Bring a large pan of salted water to the boil and blanch the green beans for 3 minutes. Drain and steam dry. Melt the butter for the beans in a pan over a low heat and add the garlic. Tip in the green beans and toss together with salt and a pinch of chilli flakes.
7: Serve the chicken alongside the garlic green beans and the white bean mash garnished with the saved rosemary and drizzled with extra-virgin olive oil.
SERVES 4
1 whole chicken (about 1.5kg)
zest and juice of 1 lemon
½ tsp chilli powder
1 tsp sweet smoked paprika
2 garlic cloves, peeled and crushed
4cm piece fresh root ginger, peeled and grated
2 tbsp olive oil
For the Bengal-spiced squash
4 tbsp olive oil
1 large onion, peeled and thinly sliced
2 garlic cloves, peeled and finely sliced
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and cut into matchsticks
1 tsp ground cumin
1 tsp sweet paprika
8 cardamom pods, cracked
1 tsp garam masala
1 butternut squash, peeled, seeded and cut into wedges
1: Preheat the oven to 200°C/Fan 180°C.
2: Remove the backbone and flatten the chicken (or ask your butcher to do this).
3: Marinate the chicken Make a rub by combining the lemon zest, chilli powder, paprika, garlic, ginger and olive oil in a small bowl. Rub all over chicken.
4: Place the chicken skin side up in a large roasting tin and squeeze over the lemon juice.
5: Make the squash Heat the oil in a pan and gently fry the onion in a pan over a medium heat with the garlic, chilli and ginger until tender. Add all the spices and cook for a few minutes more.
6: Arrange the squash around the chicken, spread the spice mixture over the squash and toss gently.
7: Cook the chicken and squash in the oven for 50 minutes, basting the chicken at 10-minute intervals, until the chicken is cooked and the squash sticky.
8: Serve the chicken with the squash wedges on the side.
SERVES 4
For the chicken curry
2–3 tbsp sunflower oil
2½ tsp cumin seeds
2 tsp black mustard seeds
6 garlic cloves, peeled and finely diced
4cm piece fresh root ginger, peeled and grated
3 large onions, peeled and chopped
2–3 tsp turmeric
2 tsp freshly chopped green bird’s-eye chillies (to taste)
1 x 400g tin plum tomatoes, chopped
8 skinless chicken thighs, bone in
2 tsp garam masala
fresh coriander, to garnish
For the jeera rice
350g Basmati rice
2 tbsp sunflower oil
1 large onion, peeled and thinly sliced
2 tsp cumin seeds
1 bay leaf
1 cinnamon stick
3 green cardamom pods
For the spiced yoghurt
2½ tsp chaat masala
500g natural yoghurt
1 tbsp sunflower oil
1 tsp cumin seeds
½ tsp chilli powder
¾ tsp black mustard seeds
8–10 curry leaves
1: Make the curry Heat the oil in a large pan over a medium heat and add the cumin seeds, black mustard seeds, garlic, ginger, onions, turmeric and green chillies. Fry for 1–2 minutes before adding the tomatoes. Cook for a further 10–12 minutes then add the chicken to the pan. Continue to cook for a further 20–30 minutes, or until the chicken is cooked through. Stir in the garam masala and season with salt to taste.
2: Make the jeera rice Wash and soak the rice while you prepare the spices. Place the oil in a large pan over a medium heat. Add the onion, cumin seeds, bay leaf, cinnamon stick and cardamom pods and gently fry for 1–2 minutes. Add the rice to the pan and pour over 800ml water. Bring up to the boil, cover, reduce the heat and leave to simmer for 15–20 minutes.
3: Make the spiced yoghurt Mix the chaat masala into the yoghurt and put in a serving dish. Heat the oil in a small pan over a medium heat and add the cumin seeds, chilli powder and black mustard seeds, to temper. After a few minutes, pour the spices over the yoghurt and garnish with curry leaves.
4: Garnish the curry with coriander and serve alongside the spiced yoghurt and jeera rice.
SERVES 4
8 boneless chicken thighs, skin on (if possible)
For the jerk paste
5 Scotch bonnet chillies, stalks removed
1 bunch spring onions, trimmed
50g fresh coriander
juice of 1 lime
2 tbsp palm sugar, or soft light brown sugar
1 tbsp soy sauce
1 tbsp ground allspice
5 garlic cloves, peeled
1 tbsp dark rum
10–12 fresh thyme sprigs, leaves stripped
½ tbsp ground cinnamon
2cm piece fresh root ginger, peeled
splash of fresh orange juice
3 tbsp vegetable oil (or enough to create smooth paste)
salt and pepper
For the flatbreads
50g butter, melted
180ml whole milk
½ tsp salt
300g plain flour
vegetable oil, for cooking
1: Make the jerk paste Combine the ingredients in a food-processor and blend until smooth, adding enough oil to create a thick but smooth paste. Cover the chicken in the paste and leave for at least 2 hours or preferably overnight.
2: Preheat the oven to 180°C/Fan 160°C.
3: Make the flatbread dough Combine the butter, milk and salt in a bowl, before adding the flour slowly until you reach a standard dough consistency.
4: Knead the dough on a lightly floured work surface for a short period of time until smooth. Wrap in clingfilm and leave to rest in the fridge for around 30 minutes.
5: Cook the chicken Place an ovenproof griddle pan over a high heat and add the chicken, turning until brown on both sides, and then transfer to the oven and bake for 40 minutes.
6: Place the rested dough on a lightly floured work surface and divide into quarters. Roll each one out to 3mm thick.
7: Cook the flatbreads Using a heavy-based pan, or metal skillet, heat a little oil over a medium heat and cook the flatbreads one at a time for 1–2 minutes on each side.
8: Serve the chicken with the warm flatbreads.
SHORTCUT
Use shop-bought flatbreads and skip steps 3, 4, 6 and 7
TIP Serve with rice, pickled onion and charred pineapple.
SERVES 6–8
6 skinless chicken legs
2 onions, peeled and roughly diced
1 large bunch parsley, leaves roughly chopped
1 large bunch coriander, leaves roughly chopped
2 tsp salt
3 tsp ground ginger
2 tbsp sugar
2 cinnamon sticks (10cm in total)
good pinch of saffron
2 tsp white peppercorns
1 tsp black peppercorns
225g unsalted butter
200g blanched almonds
1 tbsp vegetable oil
3 tbsp icing sugar, plus extra for dusting
1 tsp ground cinnamon
6 large eggs
1 x packet filo pastry
1: Prepare the chicken Place the chicken in a large pot along with the onions, parsley, coriander, salt, ground ginger, sugar, cinnamon, saffron and peppercorns with 50g of the butter. Bring to the boil, then reduce the heat and gently simmer for 45–50 minutes. Set aside.
2: Prepare the almonds Lightly toast the almonds in the oil in a pan over a low heat. Remove from the heat, cool and then whizz in a small food-processor or crush in a large pestle and mortar. Place the ground almonds in a bowl with the icing sugar and ground cinnamon.
3: Remove the chicken legs from the pot and place in a large bowl to cool. Once cooled, shred the meat from the bones.
4: Prepare the eggs Strain the chicken cooking liquid to remove the solids and return 500ml of the liquid to the pan. Put over a medium-high heat and whisk in the eggs. Cook, whisking, until they have thickened and strain them through a sieve lined with muslin and keep to one side.
5: Preheat the oven to 200°C/Fan 180°C.
6: Assemble the bastilla Melt the remaining butter in a small pan and use some to grease a 23cm loose-bottomed cake tin. Line the tin with 4 layers of the filo pastry, buttering each layer as it goes in.
7: Spread the almond mixture on the base, top with the egg and finally add the shredded chicken. Fold the edges of the filo over the top and cover with more buttered filo pastry.
8: Bake in the oven for 30–40 minutes, or until golden and crisp. Cool for 5 minutes and then remove from the tin and allow to cool a little more.
9: Dust with icing sugar to serve.
SERVES 4
4 skinless boneless chicken thighs
2 tbsp Red Curry Paste (see here or use shop-bought)
1 tbsp palm sugar
3 tbsp fish sauce
1 tbsp vegetable oil
½ tsp turmeric
2 tbsp coconut milk
8 pandan leaves (approximately 2 per chicken thigh)
1: Combine all the ingredients (except the pandan leaves) and leave to marinate in the fridge for 1 hour.
2: Either dip the leaves in boiling water or ping them in the microwave for 1 minute to make them more pliable and less likely to tear.
3: Wrap each chicken thigh in the pandan leaves, securing with cocktail sticks.
4: Fry in a large pan or wok over a medium heat for 6–8 minutes on each side, or until cooked.
5: Serve with jasmine rice.
TIP Serve with Aubergine with Chilli (Ca Tim Nuong) here.
SERVES 4
For the chicken
2 tbsp olive oil
6 boneless chicken thighs, chopped
1 onion, peeled and finely sliced
1 red chilli, finely sliced
zest of 1 lemon
2cm piece fresh root ginger, peeled and grated
2 garlic cloves, peeled and bashed
175ml white wine
450ml vegetable stock
150g spinach leaves
salt and pepper
For the couscous
200g couscous
300ml chicken or vegetable stock, hot
good glug of extra-virgin olive oil
100g cherry tomatoes, quartered
5 spring onions, sliced
a handful of chopped flat-leaf parsley
a small of handful of snipped chives
finely grated zest and juice of 1 lemon
1: Cook the chicken Place the oil in a large pan over a high heat and fry the chicken in batches until brown all over. Remove with a slotted spoon and place on one side.
2: Add the onion, chilli, lemon zest and ginger to the pan and cook for 5 minutes, or until the onion has softened.
3: Add the garlic and return the chicken to the pan. Pour over the wine and stock, season well, lower the heat and cook for 30–35 minutes.
4: Make the couscous Put the couscous in a bowl and pour over the hot stock and olive oil. Stir, cover with clingfilm and leave to absorb for 5 minutes. Fluff up with a fork, add the remainder of the ingredients and season to taste.
5: Stir the spinach into the chicken and serve with the couscous.
SERVES 4
For the curry
2 tbsp vegetable oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and crushed
3cm piece fresh root ginger, peeled and grated
500g boneless chicken thighs, chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch of cayenne pepper
2 long green chillies, sliced
400g cherry tomatoes, blitzed
100–150ml chicken stock
1 x 400g tin butterbeans, drained
1 bunch of coriander, chopped
salt and pepper
For the pickled onion
juice of 1 lemon
1 fresh mint sprig, leaves picked
1 tsp sugar
1 tsp salt
1 red chilli, sliced
1 large red onion, peeled and finely sliced
1: Make the pickled onion Put all the ingredients except the onion in a mortar and pestle and grind to a coarse paste. Add to the sliced onion and chill until ready to serve.
2: Make the curry Heat the oil in a large pan over a medium heat and fry the chopped onion for 5 minutes, or until softened. Add the garlic and ginger and cook for 1–2 minutes.
3: Add the chicken and seal all over and then add the spices and chillies. Cook for 1 minute and then stir in the tomatoes and stock and cook for a further 20–25 minutes.
4: Add the butterbeans and cook for 5 minutes more.
5: Stir the chopped coriander into the curry and serve alongside the pickled red onion and some steamed rice.
SERVES 6
1 whole chicken (1.8–2kg)
100g butter
4 fresh parsley sprigs, leaves picked
6 fresh tarragon sprigs, leaves picked
4 rashers streaky pancetta
1 garlic clove, peeled
1 lemon
4 tbsp rapeseed oil
3 fresh lemon thyme sprigs
1.25kg sweet potatoes, washed, halved lengthways and cut into half moons
2 tbsp za’atar
85g pancetta, diced
400g spring greens, washed and sliced
30g pine nuts, toasted
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Prepare the chicken Trim the excess fat off the chicken.
3: Place the butter, parsley, tarragon, rashers of pancetta, garlic and the juice of ½ the lemon in a food-processor and whizz until smooth.
4: Using your fingers and starting at the neck end, ease the skin away from the breast, push in half the butter mixture between the flesh and the skin, and spread evenly. Rub the remainder over the top of skin then drizzle with 2 tablespoons of the rapeseed oil. Season with salt. Using the other ½ lemon, squeeze the juice into the cavity and place both squeezed lemon halves inside the bird with the lemon thyme.
5: Cook the chicken Place in a roasting tin and cook in the oven for approximately 1–1½ hours, or until the juices run clear. Allow to rest for 10 minutes before slicing.
6: Make the sweet potatoes Place the sweet potatoes in another roasting tin, toss with the remaining oil and season with salt. Roast in the oven for 15 minutes. Remove from the oven and sprinkle with the za’atar. Toss to coat and return to the oven for a further 10–15 minutes.
7: Make the spring greens Place the diced pancetta in a pan over a medium heat and fry until golden in colour and the fat is rendered. Remove from the pan with a slotted spoon and turn down the heat. Stir in the spring greens and sauté until starting to wilt. Return the pancetta to the pan with the toasted pine nuts, saving some to garnish.
8: Serve slices of roast chicken with the spiced sweet potatoes and spring greens.
SERVES 4
2 tbsp rapeseed oil
2 guinea fowl legs and 4 guinea fowl supremes
2 banana shallots, peeled and diced
2 celery sticks, diced
1 bay leaf
1 bunch tarragon, leaves roughly chopped
6 white peppercorns
1 garlic clove, peeled and very finely chopped
50g chestnut mushrooms, sliced
15g dried porcini or morel mushrooms, soaked in water
500ml chicken stock
150ml Pinot Blanc, preferably from the Alsace region
125ml double cream
juice of 1 lemon
1 bunch chives, snipped
salt and pepper
For the mash
600g potatoes, peeled
a good knob of butter
50ml double cream
2 tbsp truffle oil
1: Preheat the oven to 200°C/Fan 180°C.
2: Prepare the sauce Heat 1 tablespoon of the oil in a pan over a medium-low heat. Chop up the guinea fowl legs and add to the pan with the shallots, celery, bay leaf, tarragon, peppercorns, garlic and sliced mushrooms and sauté for 5 minutes.
3: Remove the dried mushrooms from their soaking liquid, chop and add to the pan. Sauté for a further 1–2 minutes.
4: Pour in the stock, strained mushroom liquid and the wine. Simmer vigorously for 15–20 minutes, or until the liquid has reduced by half.
5: Cook the supremes Heat the remaining oil in a pan. Season the supremes all over and then brown the skin in the pan for a couple of minutes. Transfer to a baking sheet and roast in the oven for 15–20 minutes. Set aside to rest.
6: Make the sauce Strain the sauce, discarding the solids. Return the liquid to the pan and add the double cream. Simmer to thicken, then add lemon juice to taste.
7: Make the mash Put the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and put through a potato ricer back into the pan. Place over a low heat, add the butter, cream and a tiny drizzle of the truffle oil and mix well. Season.
8: To serve, place a supreme on top of some mash and drizzle with a little more truffle oil. Pour some of the sauce around the plate and garnish with chives.
TIP A supreme is where the breast fillet is served with the wing still attached.
SERVES 4
4 duck breasts, skin scored with a sharp knife
1 tsp ground cumin
1 tsp garam masala
¼ tsp chilli powder
¾ tsp ground coriander
good pinch of salt
1 tbsp rapeseed oil
For the chilli peach salsa
3 fresh peaches, finely diced
1cm fresh root ginger, peeled and finely grated
2 garlic cloves, peeled and finely diced
2 tbsp honey
1 tbsp Marsala
1 tbsp cider vinegar
½ red chilli, very finely diced
good pinch of salt
For the peaches in Marsala
1 tsp cumin seeds, crushed
250ml Marsala
1 star anise
1 tsp honey
2 peaches, quartered
1 tsp fine sea salt
1: Preheat the oven to 190°C/Fan 170°C.
2: Make the chilli peach salsa Measure the ingredients into a small pan and cook for about 20 minutes on a low simmering heat, or until the liquid has evaporated and thickened. This can be done well in advance.
3: Prepare the peaches in Marsala Add the crushed cumin seeds to a dry pan and toast over a low heat. Pour in the Marsala, add the star anise and honey and cook for 2–3 minutes. Add the peaches and cook for 1 minute and then allow to cool.
4: Prepare the duck Combine the spices for the duck with the salt and oil and rub into the breasts.
5: Cook the duck Place skin side down in a dry pan over a low heat and cook slowly for 8–10 minutes, or until the skin is crispy, draining off the fat that is released. Turn and cook for a further 3–4 minutes.
6: Remove the breasts to a plate and allow to rest skin side up for at least 5 minutes before carving into slices.
7: Serve the duck with the warm salsa and peaches.
TIP Serve with Rosemary’s One Large Rösti (see here).
SERVES 4
4 large duck breasts
a few knobs of butter
1–2 fresh thyme sprigs, leaves picked, to serve
a handful of pea shoots, to serve
salt and pepper
For the sauce
4 large chicken wings
2 large carrots, peeled and roughly chopped
2 medium onions, peeled and roughly chopped
175ml full-bodied red wine
50ml Port
50ml Madeira (optional)
250ml chicken stock
For the beetroot
4 baby beetroot, washed and trimmed but retaining some of the stem
2 baby yellow beetroot, washed and trimmed but retaining some of the stem
1 tbsp rapeseed oil
1 tbsp red wine vinegar
1–2 fresh thyme sprigs, leaves picked
2 garlic cloves, peeled and very finely chopped
pinch of sea salt
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the sauce Place the chicken wings in a roasting tray with the carrots and onions and cook in the oven for 40–45 minutes. Once golden brown, tip everything into a large pan.
3: Deglaze the roasting tray with the red wine, Port and Madeira, if using, over a high heat and reduce to a sticky syrup. Pour this into the pan with the wings and vegetables, add the stock, cover and gently simmer for about 1 hour.
4: Pass the sauce through a sieve to remove the solids and return the liquid to the pan. Reduce over a high heat to a sauce consistency – check and season, if necessary.
5: Make the beetroot Place two sheets of tin foil on top of each other and put all the beetroot in the centre. Drizzle with the oil, vinegar and 2 tablespoons of water, and season with the thyme, garlic and sea salt. Wrap up the foil like a pasty and place in the oven for 30–45 minutes, or until they are tender – test them with a skewer.
6: Remove the beetroot from the oven, pour any liquid collected in the foil into a pan and put to one side (this will be used to warm the beetroot through later).
7: Remove the skins from the beetroot with kitchen paper and slice each one into half or quarters, depending on size.
8: Cook the duck Score the skin side of the breasts and season. Put the breasts, skin side down, in a cold ovenproof frying pan and place over a medium-low heat. Gently cook for 6–7 minutes to render out the fat, pouring out any excess fat as they cook.
9: Once the skins are golden brown, turn the breasts over, add the butter to the pan and, once melted, spoon over the duck. Transfer to the oven for 6–8 minutes for pink meat.
10: Remove the duck from the oven and leave to rest on a warm plate (skin side up) for about 10 minutes.
11: Meanwhile, place the beetroot in the pan with their juices and warm over a medium heat. Reheat the sauce in its pan until steaming.
12: Carve each breast into slices and serve alongside the beetroot. Place a few pea shoots and thyme leaves on top of the duck and serve with the sauce.
FAMILY TIP ‘Home-cooked food always tastes so much better when made together with family and friends while sharing a nice bottle of wine!’
