sticky soy glazed drumsticks

How to make sticky soy glazed drumsticks recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
8 chicken drumsticks
2 tablespoons clear honey
2 tablespoons olive oil
2 tablespoons dark soy sauce
1 teaspoon tomato purée
1 tablespoon Dijon mustard
chopped parsley, to garnish

Method:
Put the drumsticks on a board and make 4 deep slashes in each one along the thick part of the meat, cutting down to the bone on both sides.

Mix together the honey, oil, soy sauce, tomato purée and mustard in a large bowl. Toss the drumsticks in the glaze, turning to cover the meat well.

Transfer the drumsticks to a roasting tin and roast in the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until the chicken is cooked through. Garnish with parsley and serve with boiled rice and a salad, if liked.

For sticky chilli soy-glazed chicken breasts, mix together the honey, oil, soy sauce, tomato purée and mustard as for

Sticky soy-glazed drumsticks:
to make the glaze and add 1 finely chopped small red chilli. Coat 4 boneless, skinless chicken breasts, each about 125 g (4 oz), in the glaze. Heat 1 tablespoon olive oil in a large, heavy-based frying pan and cook the chicken over a medium-high heat for 15 minutes, turning it frequently and reducing the heat a little if the glaze begins to catch on the base of the pan, until the chicken is cooked through. Slice the cooked chicken and serve fanned on a plate, with boiled rice and salad. Total cooking time 20 minutes.

sticky soy glazed drumsticks

stir fried lemon chicken

How to make stir fried lemon chicken recipe

Serves 2, Total cooking time 20 minutes

Ingredients:
1 tablespoon groundnut oil
250 (8 oz) skinless chicken breast fillets, sliced
125 g (4 oz) broccoli florets
1 small red pepper, roughly chopped
2 spring onions, thickly sliced
50 g (2 oz) unsalted cashew nuts
1 tablespoon cornflour
125 ml (4 fl oz) cold water
2 tablespoons lemon juice
1½ tablespoons clear honey
2 tablespoons light soy sauce

Method:
Heat the oil in a large wok or frying pan, add the chicken and cook over a medium-high heat for 3–4 minutes, until golden. Using a slotted spoon, transfer to a plate and set aside. Return the pan to the heat and add the broccoli, red pepper and spring onions. Stir-fry for 3–4 minutes until softened.

Meanwhile, place a small pan over a medium-low heat and toast the cashew nuts for 3–4 minutes, shaking the pan occasionally, until golden. Remove from the heat. Blend the cornflour in a small bowl with 1 tablespoon of the water, then mix in the remaining water plus the lemon juice, honey and soy sauce. Add to the vegetables along with the cashew nuts.

Reduce the heat to medium-low and return the chicken to the pan. Simmer for 2–3 minutes until the chicken is cooked through and the sauce hot and thickened. Serve immediately, with steamed rice or noodles, if liked.

For crunchy lemon chicken salad:
Place 2 teaspoons grated lemon rind in a dish with 75 g (3 oz) breadcrumbs. Place 50 g (2 oz) plain flour in a second dish and 1 beaten egg in a third. Dip 250 g (8 oz) chicken mini-fillets first in the flour, then the egg and finally the breadcrumbs until coated. Heat 2 tablespoons groundnut oil in a frying pan and cook the mini-fillets for 7–8 minutes, turning occasionally, until golden and cooked through. Serve with mixed salad leaves, sprinkled with 2 tablespoons toasted cashew nuts and 1 thinly sliced spring onion, and desired dressing. Total cooking time 10 minutes.

stir fried lemon chicken

chicken and chorizo jambalaya

How to make chicken and chorizo jambalaya recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
175 g (6 oz) long-grain rice
1 tablespoon olive oil
250 g (8 oz) piece of chorizo sausage, cut into chunky slices
1 onion, chopped
375 g (12 oz) skinless chicken breast fillets, cut into chunks
1 red pepper, cored, deseeded and cut into chunks
1 green pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
2 celery sticks, chopped
1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water
600 ml (1 pint) chicken stock
400 g (13 oz) can chopped tomatoes
salt and pepper
4 tablespoons chopped parsley, to garnish

Method:
Cook the rice in a saucepan of lightly salted water for 15 minutes until tender, then drain. Meanwhile, heat the oil in a large, heavy-based frying pan, add the chorizo, onion and chicken and cook over a medium heat, for 10 minutes, stirring occasionally, until browned and cooked through. Add the peppers and celery and cook, for a further 5 minutes, stirring occasionally.

Blend the measurement water with the cornflour, then stir into the stock, add to the pan with the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes before adding the cooked rice. Season generously with pepper. Serve garnished with the parsley, accompanied by crusty bread and salad, if liked.

For Creole-style jambalaya:
Heat 1 tablespoon olive oil in a large saucepan, add 1 chopped onion and cook over a medium heat for 5 minutes, stirring occasionally. Add 200 g (7 oz) sliced chorizo sausage, 4 chunkily shredded ready-cooked chicken breasts and 1 teaspoon Creole spice mix. Cook for 1 minute, then add a 350 g (11½ oz) tub fresh tomato sauce, 100 ml (3½ fl oz) chicken stock and 600 g (1 lb 5 oz) ready-cooked egg-fried rice. Stir, heat through, season and serve. Total cooking time 10 minutes.

chicken and chorizo jambalaya

herb stuffed chicken breasts

How to make herb stuffed chicken breasts recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 boneless, skinless chicken breasts
150 g (5 oz) cream cheese
2 garlic cloves, crushed
½ tablespoon chopped parsley
½ tablespoon chopped chives
10 slices of Parma ham
½ tablespoon vegetable oil, for oiling
2 leeks, finely sliced
300 ml (½ pint) fromage frais
salt and pepper
crisp green salad, to serve

Method:
Using a sharp knife, make a slit in the side of each chicken breast, to make a little pocket.

Mix together the cream cheese, garlic, herbs and some salt and pepper in a bowl. Lay 2 slices of the Parma ham on a chopping board and place 1 of the chicken breasts on top.

Spoon one-quarter of the cream cheese mixture into the chicken breast, then wrap around the Parma ham to seal the pocket. Repeat with the remaining ham, cream cheese and chicken to make 4 parcels. Place in a roasting tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until cooked through.

Meanwhile, chop the remaining Parma ham and fry in a lightly oiled frying pan over a medium heat for 1–2 minutes. Add the leeks and stir-fry for 2–3 minutes, then stir in the fromage frais and some salt and pepper. Serve the chicken with a crisp green salad and the bacon and leek sauce.

For herby chicken pittas:
Mix 150 g (5 oz) cream cheese with 2 tablespoons chopped fresh herbs of your choice. Toast 4 pitta breads for 2–3 minutes on each side, then cut along the long side to open like a pocket. Spread the inside of each pitta bread with the cream cheese. Slice 3 ready-cooked chicken breasts, then stuff each pitta bread with one-quarter of the chicken, 30 g (1¼ oz) crisp salad leaves and a dollop of mango sauce. Total cooking time 10 minutes.

herb stuffed chicken breasts