Serves 4

Take 8 large ripe figs, and cut into quarters lengthwise. Cut 10oz (300g) halloumi cheese into ¼in (6mm) slices.

Put the halloumi and figs in a large non-stick frying pan over medium heat, and cook for 2–3 minutes on each side until starting to brown.

Once cooked, add to a platter of mixed salad greens. Pour ¼ cup red wine vinegar into the same pan, and increase the heat slightly.

Add a small handful of chopped fresh cilantro leaves, 1 seeded and finely chopped fresh red chile, and 1 crushed garlic clove.

Let bubble over medium-high heat until reduced in volume by three-quarters, and pour sparingly over the figs and cheese. Drizzle with a little olive oil, and serve immediately.

Seared halloumi cheese with figs

Marinating • 1 hour

Special equipment • skewers • ridged cast-iron grill pan or griddle

ServeS 4

Slice 12oz (350g) bottom round steak into 1in (2.5cm) cubes, and mix in a bowl with 2 teaspoons paprika, the juice of 1 lemon, a small handful of finely chopped flat-leaf parsley, 1 tablespoon olive oil, a pinch of sea salt, and some freshly ground black pepper.

Skewer the steak cubes (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and let rest in the refrigerator for 1 hour.

Heat a ridged cast-iron grill pan until hot, then cook for 1–2 minutes on each side, turning a quarter turn each time. Allow to rest for a couple of minutes before serving with a drizzle of olive oil and mashed potatoes with flat-leaf parsley.

Paprika steak skewers

Special equipment • large flameproof

casserole

ServeS 4

Ingredients:

2 tbsp olive oil

4 large or 8 small chicken pieces such thighs and breasts, about 1½lb (675g) total, skin on

2 onions, finely chopped

8oz (200g) pancetta, cubed

2 garlic cloves, finely chopped

1 cup (225g) dry white wine

2½ cups (600ml) chicken stock

sea salt and freshly ground black pepper

8–10oz (300g) frozen peas

handful of flat-leaf parsley, finely chopped

handful of fresh mint leaves, finely chopped

Method:

1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large flameproof casserole over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove the chicken pieces from the pan, and set aside.

2 Reduce the heat to low, and add the remaining oil and onions to the casserole. Cook gently for 5 minutes until soft, then add the pancetta. Increase the heat a little, and cook for another 5 minutes until the pancetta is browned. Stir in the garlic, then pour in the wine. Increase the heat to high, and let bubble for few minutes until the alcohol has evaporated.

3 Add the stock, and bring to a boil once again. Season with salt and pepper, and stir in the peas, parsley, and mint. Return the chicken pieces to the casserole, cover, and transfer to the oven to cook for 1½ hours. Check the level of liquid occasionally while cooking–it needs to be fairly dry, but if it does require more liquid to prevent sticking, just add a little hot water. Serve hot with fresh crusty bread or sautéed potatoes.

Chicken with pancetta, peas, and mint

Special equipment • large cast-iron pan or flameproof casserole

ServeS 4

2 tbsp olive oil

8 chicken pieces such thighs and breasts (preferably free-range), about 1¾lb (800g) total, skin on

1 onion, finely chopped

2 carrots, finely chopped

2 celery ribs, finely chopped

1¼ cups (300ml) dry Marsala wine

sea salt and freshly ground black pepper

½ cup (50g) pine nuts, toasted

½ cup (50g) golden raisins

handful of flat-leaf parsley, finely chopped

Method:

1 Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove from the pan, and set aside.

2 Reduce the heat to low. Add the onion, carrots, and celery to the pan, and cook gently for 5 minutes until soft. Pour in the Marsala, season with salt and pepper, and simmer gently for about 30 minutes, adding a bit of hot water if the chicken begins to stick to the pan. (Don’t add too much water, since this dish has little sauce, and the water will dilute the flavor.)

3 Stir in the pine nuts and raisins, and cook for a few more minutes. Just before serving, stir in the parsley. Serve with a lightly-dressed green salad and crusty bread.

Marsala chicken with pine nuts and golden raisins

SERVES 4

For the salsa:

1 ripe avocado

handful of cherry tomatoes, chopped

1 bunch of scallions, finely chopped

handful of fresh flat-leaf parsley, finely chopped

1 tbsp olive oil

1 tbsp white wine vinegar

sea salt and freshly ground black pepper

1 tbsp olive oil

2 onions, halved and sliced

2 red bell peppers, seeded and cut into strips

2 green bell peppers, seeded and cut into strips

2 fresh red jalapeño chile peppers, seeded and finely chopped

2 garlic cloves, thinly sliced

4 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each, cut into strips

½ cup dry white wine

8–12 corn tortillas, warmed

handful of fresh cilantro (coriander), finely chopped

Method:

1 First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.

2 To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sauté for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.

3 Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.

4 To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.

Chicken fajitas with tomato and avocado salsa

SERVES 4

Ingredients:

8 chicken pieces, skin on, about 1¾lb (800g) in total

2 tsp ground cinnamon

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

pinch of ground ginger

1 cinnamon stick

1 x 15½oz (439g) can chickpeas, drained and rinsed

4 cups hot chicken stock

handful of whole blanched almonds

handful of dried apricots

handful of fresh cilantro, finely chopped

juice of 1 lemon

sea salt and freshly ground black pepper

couscous, for serving

harissa, for serving

Method:

1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, and sprinkle with the cinnamon. Heat 1 tbsp of the olive oil in a large flameproof casserole over medium-high heat. Working in batches if necessary, add the chicken pieces, skin-side down, and cook for about 5–10 minutes, turning once, until golden all over. Remove and set aside.

2 Reduce the heat to medium, and add the remaining oil, onion, and a pinch of salt to the casserole. Cook for 5 minutes until soft. Add the garlic, ginger, and cinnamon stick, and cook for few seconds. Stir in the chickpeas.

3 Return the chicken to the casserole and pour in the stock. Bring to a boil, and add the almonds and apricots. Cover and bake for about 1 hour until the chicken is cooked through and the sauce begins to thicken.

4 Stir in the cilantro, and squeeze with the lemon juice. Serve hot with fluffy couscous and harissa.

Baked chicken with apricots and almonds

SERVES 4

Ingredients:

8oz (225g) Greek-style plain yogurt

handful of fresh cilantro leaves, finely chopped, plus extra for garnish

2 tbsp medium-hot curry powder, preferably Madras

4 large skinless boneless chicken breast halves (preferably freerange), about 7oz (200g) each

8oz (225g) baby new potatoes, halved if large

1 tbsp olive oil

sea salt and freshly ground black pepper

1 lemon, cut into wedges

Method:

1 Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.

2 Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.

3 Meanwhile, put the potatoes into a separate roasting pan. Drizzle with the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly coated; then roast in the oven for 20 minutes or until golden.

4 Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.

Chicken breasts in cilantro yogurt

SERVES 4

Ingredients:

8 large chicken thighs (preferably free-range), about 9oz (250g) each

1–2 tbsp olive oil

1 tsp cayenne pepper

juice of 1 lemon

1 tbsp dried oregano

bunch of scallions, sliced

6–8oz (200g) wild arugula leaves

drizzle of good balsamic vinegar

sea salt and freshly ground black pepper

small handful of freshly shaved Parmesan cheese, for serving (See Cook’s Notes)

Method:

1 Preheat the oven to 400°F (200°C). Put the chicken, oil, cayenne, lemon juice, and oregano in a bowl. Season well with salt and pepper. Toss with your hands until the chicken is well coated. Let marinate for 30 minutes at room temperature, if you have time; otherwise, proceed with Step 2.

2 Spread the chicken in a large shallow roasting pan, and roast for 30–40 minutes until slightly charred at the edges.

3 Meanwhile, mix together the scallions and arugula. When ready to serve, drizzle a little balsamic vinegar and a pinch of salt over the arugula salad. Top with the Parmesan shavings, and serve alongside the chicken.

Chicken with cayenne, lemon, and oregano

SERVES 4

Ingredients:

1 x 14oz (400ml) can unsweetened coconut milk

1 tsp Thai red curry paste

1¼ cups hot vegetable stock

2 tbsp demerara (raw) or light brown sugar

4 tbsp crunchy peanut butter

juice of 1 lime, or as needed

4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each

splash of olive oil

sea salt and freshly ground black pepper

To serve:(optional)

cucumber, thinly sliced

white wine vinegar

granulated sugar

chopped fresh cilantro leaves

Method:

1 First, make the satay sauce. Pour the coconut milk into a heavy saucepan and bring to a gentle boil. Reduce the heat slightly, and simmer until it releases its sweet fragrance. Now stir in the curry paste until blended; then stir in the stock and sugar, and simmer for 5 minutes.

2 Add the peanut butter and stir until well blended. Remove from the heat and season with salt and the lime juice. Taste and adjust the seasoning as needed. Set aside to keep warm.

3 Slash each chicken breast diagonally several times, making sure that you don’t slice all the way through. Rub them all over with a little olive oil, and season well with salt and pepper. Heat a ridged cast-iron grill pan until hot, and cook the chicken for 10–12 minutes, turning once, until cooked through and nicely charred.

4 Meanwhile, prepare the cucumber salad. Sprinkle the cucumber with vinegar and a pinch of sugar; scatter the cilantro on top. Serve the chicken breasts drizzled with the satay sauce, and the cucumber salad on the side.

Grilled chicken with satay sauce

SERVES 4

Ingredients:

4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each

1 tbsp all-purpose flour

1 cup toasted bread crumbs

handful of flat-leaf parsley, finely chopped

2 fresh red jalapeño chile peppers, seeded and finely chopped

1 egg, lightly beaten

1–2 tbsp olive oil

10oz (300g) fresh spinach leaves

juice of 1 lemon

a few drops of Asian hot chili oil

sea salt and freshly ground black pepper

Method:

1 Sandwich the chicken breasts between 2 large sheets of plastic wrap. Pound with a meat mallet or the side of rolling pin until thin and evenly flattened. Season well with salt and pepper, and dust with flour.

2 In a bowl, mix together the bread crumbs, parsley, and chiles. Dip the chicken in the beaten egg, then coat with the bread crumb mixture.

3 In a large frying pan, heat the oil over high heat. Add the chicken pieces, two at a time, and cook for 6–8 minutes, turning once, until golden and cooked through. Remove from the pan, and set aside to keep warm.

4 Now reduce the heat slightly and add the spinach to the same pan with a sprinkling of water. Cook, stirring, for a few minutes until just wilted. Sprinkle with some of the lemon juice, and serve on warm plates, along with the chicken. Squeeze the remaining lemon juice and a few drops of chili oil over the top, and serve immediately.

Cook’s NoTEs:

You can prepare the chicken the night before. Coat the chicken pieces with the bread crumbs as directed, cover loosely, and refrigerate until ready to cook.

Chicken scallops with chiles and parsley

SERVES 4

Ingredients:

8 chicken pieces, skin on, about 1¾lb (800g) total

1 tbsp flour

2 tbsp olive oil

6 bacon slices, chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

3 celery ribs, finely chopped

3 carrots, finely chopped

½ cup dry white wine

1 x 14oz (400g) can diced tomatoes, with juices

1¼ cups hot vegetable or chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, then dust with the flour.

2 Heat 1 tablespoon of the oil in a large cast iron or other flameproof casserole over high heat. Add the chicken pieces, skin-side down, along with the bacon, and cook the chicken for 10–15 minutes, turning once, until golden. Remove the chicken and bacon from the pan with a slotted spoon, and set aside.

3 Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of sea salt. Cook for 5 minutes until soft, then add the garlic, celery, and carrots. Cook for 5–6 minutes longer, until soft.

4 Increase the heat to high once again and add the wine. Let bubble for a few minutes until the smell of alcohol evaporates. Add the tomatoes and their juices and pour in the stock. Boil gently for a few minutes more, stirring frequently. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Spoon the tomato sauce over the chicken, cover, and transfer to the oven to cook for about 1 hour. Add more stock or if it appears dry. Serve with creamy mashed potatoes.

Baked chicken with onion, garlic, and tomatoes

Marinating • 30 minutes

Special equipment • food processor

SERVES 4

For the jerk marinade:

2 fresh red hot chiles, seeded

2 fresh green hot chiles, seeded

pinch of ground cinnamon

pinch of grated fresh nutmeg

pinch of sea salt

1 tsp freshly cracked black pepper

grated zest and juice of 2 limes

3 tbsp light or dark brown sugar

2 tbsp vegetable oil

handful of flat-leaf parsley

handful of fresh cilantro leaves

a few sprigs of fresh thyme leaves

1 whole chicken, about 3½lb (1.6g), disjointed into 2 each of legs, thighs, wings, plus 1 whole breast, cut into four equal pieces

1 x 20oz (535g) can pineapple chunks, drained

Method:

1 First, make the marinade. Combine the chiles, cinnamon, nutmeg, salt, pepper, lime zest and juice, brown sugar, oil, parsley, cilantro, and thyme in a food processor. Process to a paste, adding a little more oil if needed.

2 Using the tip of a sharp knife, deeply slash each chicken piece, then put in a plastic freezer bag. Add the jerk paste, seal the bag, and knead to work the paste into the chicken until the pieces are coated. Let marinate 30 minutes at room temperature.

3 Preheat the oven to 400°F (200°C). Loosely arrange the chicken in a roasting pan and roast for 40 minutes until golden and crisp. During the last 10 minutes of cooking, scatter the pineapple between the chicken pieces to brown lightly. Serve hot with rice.

Jerk chicken with roasted pineapple

Special equipment • food processor

SERVES 4

Ingredients:

2 or 3 skinless boneless chicken breast halves, about 7oz (200g) each, coarsely chopped

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 fresh red jalapeño chile pepper,

seeded and finely chopped

12oz (350g) mixed fresh exotic or wild mushrooms (such as oyster, shiitake, and enoki), or cultivated mushrooms, finely chopped

3 tbsp soy sauce

juice of 2 limes

handful of fresh cilantro (coriander) leaves, finely chopped

handful of fresh basil leaves, finely chopped

sea salt and freshly ground black pepper

hot cooked rice, to serve

Method:

1 Pulse the chicken in a food processor until finely chopped. Set aside.

2 Heat the oil in a large frying pan over medium heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Stir in the garlic and chile, and cook for a few seconds more.

3 Add the chicken to the pan, season well with salt and pepper, and cook, stirring occasionally, for a few minutes until the chicken is no longer pink. Stir in the mushrooms, and cook for about 5 minutes longer.

4 Stir in the soy sauce and lime juice, and cook for 2 minutes. Taste, and season again if needed. Just before serving, stir in the cilantro and basil. Serve immediately with the hot rice, either on the side or mixed together.

Variations:

For a lower-fat version, mince turkey breast instead of chicken.

Minced chicken with exotic mushrooms, soy, and lime

Marinating • 30 minutes

Special equipment • food processor

SERVES 4

Ingredients:

For the piri piri

2–3 fresh red hot chiles, seeded and finely chopped

2 garlic cloves, peeled

handful of fresh cilantro (coriander), finely chopped

handful of flat-leaf parsley, finely chopped

2–3 tbsp olive oil

1 tbsp tomato purée

juice of 1 lemon

sea salt and freshly ground black pepper

1 whole chicken, about 3½lb (1.6kg), spatchcocked

Method:

1 To make the piri piri, put the chiles, garlic, cilantro, and parsley in a food processor. Add a little of the oil, and pulse on and off until it begins to form a paste. Add the remaining oil, tomato purée, and lemon juice, season with salt and pepper, and process to blend.

2 Put the chicken in a shallow glass or ceramic dish, and season all over with salt and pepper. Rub with the piri piri paste so that the entire chicken is evenly covered. Cover with plastic wrap, and leave to marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.

3 Preheat the oven to 400°F (200°C). Place the chicken in a shallow roasting pan, and roast for 40–50 minutes in the oven until cooked through, golden, and crispy. Let rest a few minutes, then cut into quarters and serve with rice and a green salad.

Piri piri chicken

Special equipment • 8 skewers

SERVES 4

Ingredients:

1 stalk fresh lemon grass, tough outer leaves removed, finely chopped

juice of 1 lemon

1 tbsp soy sauce

1 tsp granulated sugar

4 skinless boneless chicken breast halves or thighs, 7oz (200g) each

peanut or vegetable oil

4–5½oz (150g) thin rice stick noodles

sea salt and freshly ground black pepper

For the dipping sauce:

4 garlic cloves, finely grated

4 fresh hot red chile peppers, seeded and finely chopped

1 tbsp rice wine vinegar

pinch of granulated sugar

juice of 1 lemon

Method:

1 Combine the lemon grass, lemon juice, soy sauce, and sugar in a bowl. Season with salt and pepper. Cut each chicken fillet in half lengthwise, and add to the lemon grass mixture. Let marinate while you prepare the noodles and dipping sauce.

2 Prepare the rice noodles as the package directs; drain and keep warm.

3 To make the dipping sauce, combine the garlic, chiles, vinegar, and sugar in a small saucepan. Add 2 tablespoons water, and heat gently until the sugar has dissolved do not boil. Allow to cool, then stir in the lemon juice.

4 Thread the chicken lengthwise onto 8 medium skewers, allowing two for each serving. Heat a ridged cast-iron grill pan or frying pan until hot. Brush lightly with oil, and grill the chicken for 3–4 minutes on each side until cooked through and lightly charred. Serve with the dipping sauce and the rice noodles.

Lemon soy skewered chicken with hot dipping sauce

SERVES 4

Ingredients:

2 cups hot vegetable or chicken stock

splash of soy sauce

2 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each

2–4 tbsp Thai tom yum paste

1 bunch of scallions, sliced

8oz (225g) mushrooms, halved or quartered, if large

6 tomatoes, peeled and quartered

splash of Asian fish sauce, such as nam pla

sea salt and freshly ground black pepper

Method:

1 To poach the chicken, bring the stock and soy sauce to a boil in a large pan. Add the chicken, reduce the heat, and simmer for 10–15 minutes until the chicken is cooked. Remove with a slotted spoon, and set aside. Slice or shred when cool enough to handle.

2 Stir the tom yum paste into the stock until it dissolves, then add the scallions, mushrooms, and tomatoes, and simmer for 5–8 minutes. Return the chicken to the pan.

3 If the liquid has reduced too much during cooking, add more stock. Add a splash of fish sauce, taste, and season accordingly with salt and pepper or add more fish sauce. Serve hot.

Cook’s NoTEs:

Tom yum paste is available in most large supermarkets, and specialist Asian food stores.

Hot and sour chicken