Coriander and Lime Chicken

I love this with some rice, avocado and salad.

Like most people who eat meat, chicken is a staple for me. Lets admit it, it can get a bit boring after a while. I was looking for something different and remembered that I had something similar to this in Mexican restaurant years before.

I like to use chicken thighs because I think they have more flavour and are cheaper than chicken breast, but use these if you prefer (just reduce the cooking time so they don’t dry out).

Brown in a pan before baking

The ingredients for the marinade are pretty straightforward and packs lots of fresh clean flavours. I only marinade the chicken for 30-60 minutes, which is good that you don’t have to plan to far in advance. If you don’t like coriander, I would still recommend giving this a chance, as cooking does change the flavour. I finish these in the oven, but they would also be great on a barbecue. I serve these with some rice, and avocado, but it’s also great served along with salad if you’re going low carb.

Super fresh and tangy marinade.

Serves 4

Ingredients

4 Large or 8 small chicken thighs

Juice and zest of 2 limes

2 Cloves of garlic (finely chopped)

1 Tsp Chilli flakes

2 Tbsp Olive oil

Handful of coriander (roughly chopped)

Method

  1. Combine oil, chilli flakes, garlic, zest and juice of a lime, and coriander in a bowl
  2. Add chicken and marinade for 30-60 minutes
  3. Heat a large pan (ideally one that is oven proof), on the stove top, and add the chicken. Pre-heat your oven to 180 degrees
  4. Brown the chicken quickly on both sides, add any remaining marinade, and place the pan in the oven. If you don’t have an oven proof pan, transfer the chicken to oven proof dish, and make sure to scrape in all the yummy juices and chicken bits in pan
  5. Bake for 30 minutes, and check that chicken juices run clear, (if not cook for another 5-10 minutes before checking again

Chicken with Pearl Barley and Mushrooms, with Chicken Crackling (naughty but nice)

Worth the effort

This takes a bit longer than my normal recipes, but since we’re all stuck at home, time is the one thing we all have plenty of.

In my bid to use up what’s been hanging around my cupboards I found some pearl barley. I was craving carbs and since selfish wingnuts have cleared the super market shelves of rice and pasta this made a nice change. It takes a bit longer to cook, but is worth the time.

I used chicken thighs with the bones left in, and removed the skin to make “chicken crackling” . I know this is probably not especially healthy but sometimes a little indulgence does no harm, it’s not like you’re going to eat it everyday. If you want to give it s miss, this still makes a really delicious and satisfying meal.

Chicken crackling, baked and crispy from the oven.

Ingredients

150 Grams Pearl barley

4 Large chicken thighs

10 Grams Dried mushrooms

100 Grams Fresh mushrooms

1 Onion

250 Grams Spring greens (you can use broccoli, spinach or any other green vegetables you like)

250 ml White wine

250 ml Chicken stock

Large sprig of rosemary (finely chopped)

2 Cloves of garlic (minced)

1 Tbsp Oil

Large knob of butter

Salt and pepper

Dried mushrooms add a ton of flavour

Method

  1. Soak the dried mushrooms in a small amount of warm water
  2. Heat the oil and butter in a pan
  3. Roughly chop the onions and mushrooms. Add to the pan and fry until soft. Remove from the pan and set to one side
  4. Remove the skin from the chicken, and set to one side
  5. Add the chicken thighs to the pan and seal on both sides
  6. Add the barley, dried mushrooms and the water they soaked in, wine and stock to the pan. Cover with a lid, bring to boil and simmer over s low heat for 30-40 minutes (check the cooking instructions on the packet of barley, and cook for the recommended time
  7. Trim the chicken skin and flatten on a baking sheet before sprinkle with salt. Place another baking tin on top of the chicken skin to keep it flat and bake in an oven pre-heated to 200 degrees for 20-30minutes, or until golden brown
  8. if using Spring greens, remove the stalks and roll up the leaves, cut these into 2cm strips
  9. After 30 minutes of cooking, check on the barley, adding more water if necessary
  10. Add the garlic, rosemary, and spring greens to the pan, cover again and cook for a further 10 minutes until the barley is tender and has a creamy consistency, and check the seasoning (a bit like a risotto)
  11. Serve chicken and barley with shards of the chicken crackling, you can also crumble it across the dish

Chicken Hot Pot

I make no claims that this recipe is anywhere close to being an authentic hot pot. But it was topped with finely sliced potatoes, so in my mind at least this is a hot pot.

If any one follows this blog regularly, you’ll know I hate food waste. So before I go food shopping. I always have a whiz around the fridge and cupboards to see what I can make rather than letting food spoil. That’s how this recipe came together. This doesn’t stop it being properly delicious comfort food on a frosty day. Chicken and vegetables in a creamy mustard sauce topped with a crispy potato crust, yum! Before you freak out, yes I know there is alot of cream/sour cream, but I was trying to use up left over cream. If you want be a little healthier you could halve the amount of cream and replace it with chicken stock. Just remember to reduce the sauce for a little longer so that it’s not watery.

Serves 4

Ingredients

1 Tbsp cooking oil

4 Large or 6 Small Chicken Thighs (cooked)

1 Onion (finely sliced)

2 Celery Stalks (finely sliced)

150 Grams Sweetcorn

300ml Double Cream

250ml Sour Cream

1 Tsp Grain Mustard

300 Grams Potatoes (finely sliced)

1Tbsp Melted Butter

Salt and Pepper

Method

  1. Heat oil in a large frying pan, and fry onion and celery until soft
  2. Add the chicken and sweetcorn and heat through
  3. Add the cream, sour cream, and mustard to the pan, cook for another 5 minutes until the sauce thickens a little
  4. Check the seasoning and transfer to an oven proof dish
  5. Evenly lay the finely sliced potatoes on top of the chicken mixture
  6. Brush the potatoes with melted butter and sprinkle salt and pepper
  7. Bake in an oven preheated to 180 degrees for 30 minutes, or until the potatoes are crispy and golden brown.

Chicken with Leeks and Mushrooms

Perfect week night dinner.

Sometimes all you want after a long day at work, when you arrive home cold and wet is a tasty chicken dinner.

This a straight forward, easy to make dinner with plenty of vegetables. I usually serve this with mashed potatoes, or crusty bread to mop up all the delicious juices.

Serves 4

8 Small chicken thighs or 4 Large chicken thighs (I prefer to use chicken thighs that still have bone in because I think the flavour is better)

2 Leeks

250 Grams Mushrooms

250ml Chicken stock

125 Grams Half fat creme fraiche

1 Large sprig of thyme (fresh parsley also works well)

Brown chicken thighs before adding the vegetables

Method

  • Add the chicken thighs skinside down (you can remove the skin if you prefer) to large deep pan with a lid
  • Seal the chicken thighs on both side, and add sliced leeks and mushrooms
  • Cook for 5 minutes and then add the chicken stock
  • Cover the pan and simmer of 15 minutes (if you’re using large chicken thighs, give them another 5-10 minutes)
  • Remove the lid and cook for a further minutes to let the sauce thicken a little
  • Stir in the creme fraiche and remove from the heat before serving

Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt

Mediterranean Chicken Traybake

If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.

This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,

Mediterranean Chicken Traybake

Serves 4

Ingredients

4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)

100 Grams Green beans (I use frozen ones that I have defrosted)

100 Grams button mushrooms (halved)

1 Red pepper (Cut into chunks)

1 Yellow pepper (Cut into chunks)

1 Red onion (cut into quarters)

12 Black olives, (optional)

8 Cherry tomatoes

1 Tbsp Olive oil

1 Tsp Smoked paprika

1 Tbsp White wine vinegar

2 Cloves of garlic

Salt and pepper

Method

  1. In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
  2. Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
  3. Season the chicken thighs with salt and pepper
  4. Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
  5. Remove from the oven and check that chicken is fully cooked, serve when ready.

Rice Crispy Chicken

I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.

Serves 4

Ingredients

400 Grams Chicken Breasts

100 Grams Rice Crispies

3 Tbsp Mayonnaise

1 Tsp Smoked Paprika

1 Tsp Salt

Method

  1. Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
  2. Put the mayonnaise, smoked paprika, and salt into a bowl and mix
  3. In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
  4. Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
  5. Place on the baking tray, and bake for 30 minutes, turning half way through