chicken liver salad

How to make chicken liver salad recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
200 g (7 oz) streaky bacon rashers
5 tablespoons olive oil
200 g (7 oz) crusty bread, cut into small cubes
400 g (13 oz) chicken livers, halved and trimmed
25 g (1 oz) watercress
50 g (2 oz) lamb’s lettuce
3 small ready-cooked fresh beetroot, cut into wedges
1 red onion, sliced
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1 teaspoon clear honey

Method:
Cook the bacon under a preheated hot grill for 6–8 minutes until crisp. Meanwhile, heat 1 tablespoon of the oil in a frying pan, add the bread and cook for 3–4 minutes, turning frequently, until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.

Heat another tablespoon of the oil in the pan and cook the chicken livers for 2–3 minutes on each side until golden brown but still slightly pink in the middle. Leave to cool slightly, then cut into bitesized pieces.

Toss together the watercress, lamb’s lettuce, beetroot and onion in a serving bowl, then add the chicken livers and croutons. Top with the bacon.

Whisk together the remaining oil, vinegar, mustard and honey in a small bowl and drizzle over the salad to serve.

For chicken liver & mustard pâté:
Melt 100 g (3½ oz) butter in a frying pan over a medium heat, add 1 diced onion and cook for 3–4 minutes.

Add 1 crushed garlic clove and 450 g (14½ oz) trimmed and halved chicken livers and fry for 6–8 minutes until cooked through.

Stir in 1 tablespoon brandy and 1 teaspoon mustard powder and season well. Tip into a food processor with 65 g (2½ oz) melted butter and blitz until smooth. Pour into 4 small ramekins and leave to cool before serving. Total cooking time 20 minutes.

chicken liver salad

citrus chicken salad

How to make citrus chicken salad recipe

Serves 2, Total cooking time 10 minutes

Ingredients:
1 orange
4 ready-cooked roast chicken thighs
75 g (3 oz) watercress
1 avocado, stoned, peeled and sliced
2 teaspoons walnut or olive oil
shelled walnut pieces (optional)

Method:
Place the orange on a chopping board and use a small sharp knife to cut off the top and bottom so that you cut right through the peel and outside pith to the flesh. Now cut the remaining peel and pith away from the flesh, cutting in strips downwards, following the curve of the orange.

Cut the orange into fleshy segments, using a sharp knife to carefully cut either side of the inside pith. Discard the peel and pith, keeping only the segments.
Slice or shred the cooked chicken thighs, discarding the bones and skin, if preferred.

Divide the watercress between 2 plates and arrange the orange segments, chicken and sliced avocado attractively over the watercress. Drizzle with walnut oil and scatter over a few walnut pieces, if liked.

For citrus baked chicken:
Wrap 4 rindless streaky bacon rashers around 2 boneless, skinless chicken breasts and pan-fry in 1 tablespoon olive oil over a medium-high heat for 2 minutes on each side until golden.

Meanwhile, warm 200 ml (7 fl oz) orange juice in a pan with ½ teaspoon dried thyme and 2 teaspoons wholegrain mustard.

Put the chicken in an ovenproof dish, pour over the juice and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until the chicken is cooked through.

Slice thickly, arrange on 2 warmed plates, drizzle over the orangey juices and serve with a watercress and avocado salad. Total cooking time 30 minutes.

citrus chicken salad

chicken tacos

How to make chicken tacos recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
1 tablespoon vegetable oil
500 g (1 lb) minced chicken
2 garlic cloves, crushed
30 g (1½ oz) taco or fajita seasoning mix
juice of 1 lime
8 taco shells
To serve
tomato salsa
shredded crisp lettuce
Greek yogurt
lime wedges

Method:
Heat the oil in a frying pan, add the minced chicken and stir-fry, keeping the meat in clumps. Add the garlic and seasoning mix and continue cooking for 5 minutes, adding a little water if the mixture becomes too dry. Stir in the lime juice.

Warm the taco shells according to the packet instructions. Spoon in the mince mixture and top with tomato salsa and shredded lettuce. Serve with lime wedges and yogurt on the side.

For Tex–Mex chicken & beans:
Fry 500 g (1 lb) minced chicken in 1 tablespoon sunflower oil over a high heat with 30 g (1½ oz) taco or fajita seasoning mix for 5 minutes until clumpy and cooked.

Add 250 ml (8 fl oz) passata and a rinsed and drained 220 g (7½ oz) can kidney beans. Heat through and serve on thick slices of toast from a crusty loaf. Total cooking time 10 minutes.

chicken tacos

chicken dippers with hummus

How to make chicken dippers with hummus recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
1 tablespoon plain flour
1 tablespoon chopped parsley
1 tablespoon chopped fresh coriander
300 g (10 oz) chicken mini-fillets
25 g (1 oz) butter
1 tablespoon olive oil
Hummus
1 garlic clove, finely diced
400 g (13 oz) can chickpeas, rinsed and drained
juice of ½ lemon
2 tablespoons tahini paste
3–4 tablespoons extra virgin olive oil

Method:
Mix together the flour and herbs on a plate, then toss the chicken strips in the herbed flour. Heat the butter and olive oil in a large frying pan, add the chicken and cook for 3–4 minutes on each side or until golden and cooked through.

Meanwhile, make the hummus. Place the garlic, chickpeas, lemon juice and tahini in a food processor or blender and blend until nearly smooth. With the motor still running, pour in the extra virgin olive oil through the feed tube and blend to the desired consistency. Serve the chicken with hummus for dipping.

For spiced chicken breasts with hummus:
Mix together 1 crushed garlic clove and ½ tablespoon each of paprika, dried thyme, cayenne pepper and ground black pepper in a small bowl, then rub over 4 boneless, skinless chicken breasts, about 150 g (5 oz) each.

Cook the chicken breasts under a preheated hot grill for 6–8 minutes on each side or until cooked through. Spoon 300 g (10 oz) ready-made hummus into a bowl. Serve the chicken with the hummus and a rocket salad. Total cooking time 20 minutes.

chicken dippers with hummus

nectarine glazed chicken kebabs

How to make nectarine glazed chicken kebabs recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 nectarines, halved, stoned and roughly chopped
4 cm (1½ inch) piece of fresh root ginger, peeled and roughly chopped
2 garlic cloves, chopped
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons olive oil
600 g (1 lb 5 oz) skinless chicken breast fillets, cut into bite-sized pieces
1 red pepper, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
crisp green salad, to serve

Method:
Place the nectarines, ginger, garlic, soy sauce, Worcestershire sauce and oil in a small food processor or blender and blitz until completely smooth.

Put the chicken and peppers in a nonreactive bowl and pour over the marinade. Cover and leave to marinate in the refrigerator for 5 minutes.

Thread the pieces of chicken and pepper on to metal skewers and cook under a preheated medium grill or on the barbecue for 12–15 minutes, turning frequently, or until the chicken is cooked through. Serve with a crisp green salad.

For chicken & nectarine salad:
whisk together 1 tablespoon white wine vinegar, 3 tablespoons olive oil, 1 tablespoon chopped mint, 1 teaspoon clear honey and ½ teaspoon Dijon mustard in a bowl.

Toss together 3 halved, stoned and sliced nectarines, 400 g (13 oz) cubed ready-cooked chicken breasts, 1 chopped cucumber, ½ sliced red onion and 50 g (2 oz) rocket leaves in a serving bowl. Toss with the dressing and serve with crusty bread. Total cooking time 10 minutes.

nectarine glazed chicken kebabs

grilled tandoori chicken skewers

How to make grilled tandoori chicken skewers recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
175 g (6 oz) fat-free Greek yogurt, plus extra to serve
2 tablespoons tandoori paste
500 g (1 lb) skinless chicken breast fillets, cut into strips
2 teaspoons cumin seeds
1 small cucumber
½ red onion, cut in half and finely sliced
3 tablespoons fresh coriander leaves
2 lemons, cut into wedges
salt and pepper
mini naan breads, to serve (optional)

Method:
Mix together the yogurt and tandoori paste in a large bowl, add the chicken and toss until the chicken is well coated. Set aside to marinate for 10 minutes.

Heat a small nonstick frying pan over a medium heat, add the cumin seeds and dry-fry for 1–2 minutes, stirring frequently. Remove from the heat when the seeds become fragrant and begin to smoke.

Thread the chicken strips on to 8 small metal skewers and lay on a foil-lined baking sheet. Cook under a preheated hot grill for 8–10 minutes, turning once, until the chicken is cooked through.

Meanwhile, slice the cucumber into ribbons using a sharp vegetable peeler and arrange on 4 serving plates. Scatter the onion and coriander over the cucumber, sprinkle over the toasted cumin seeds and season lightly with salt and pepper. Place the chicken skewers and lemon wedges on top. Serve immediately with warm naan breads and extra yogurt.

For tandoori chicken & salad naans:
Stir together 1 teaspoon tandoori paste and 6 tablespoons fat-free natural yogurt in a bowl. Roughly slice 300 g (10 oz) ready-cooked chicken breast and mix with the tandoori yogurt. Cut ½ cucumber into ribbons, using a vegetable peeler, and finely slice ½ red onion.

Divide the chicken into 4 mini naan breads, then divide the cucumber, onion, ½ teaspoon cumin seeds and a few coriander leaves into the naans. Squeeze a little lemon juice over the salad and serve immediately. Total cooking time 10 minutes.

grilled tandoori chicken skewers

chinese chicken wraps

How to make chinese chicken wraps recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
4 large tortilla wraps
4 tablespoons plum sauce, plus extra to serve (optional)
300 g (10 oz) ready-cooked chicken breasts, such as sweet chilli cooked chicken, sliced
½ cucumber, cut into batons
3 spring onions, finely sliced lengthways
1 large cos (romaine) lettuce heart, shredded

Method:
Spread the tortilla wraps with the plum sauce, then top each wrap with the chicken, cucumber and spring onions. Finish with the lettuce and roll up tightly.

Cut in half diagonally and serve with a little extra plum sauce, if liked.

For chicken filo pastries with plum sauce:
Mix together in a bowl 400 g (13 oz) shredded readycooked chicken, 3 finely sliced spring onions, 1 grated carrot, 100 g (3½ oz) finely shredded mangetout and 1 finely chopped small bunch of coriander until combined.

Cut 8 sheets of filo pastry to 15 x 25 cm (6 x 10 inches). Put one-eighth of the chicken mixture along the end of one rectangle, leaving a gap at the edge. Fold in the longer pastry sides, then roll up into a cigar shape.

Brush with melted butter to seal and repeat to make 8 pastries. Place on a lightly greased baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden and crisp. Serve with plum sauce. Total cooking time 30 minutes.

chinese chicken wraps

chicken with coriander aioli

How to make chicken with coriander aioli recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
2 teaspoons coarsely crushed black peppercorns
4 skinless chicken breast fillets, thinly sliced
1 tablespoon olive oil
Coriander aïoli
small bunch of fresh coriander, leaves only
1 garlic clove, peeled
2 teaspoons Dijon mustard
1 egg yolk
2 teaspoons white wine vinegar
150 ml (¼ pint) sunflower oil
salt and pepper
To serve
green salad
grated beetroot

Method:
Make the coriander aioli. Reserve a few coriander leaves for garnish and place the rest in a small food processor or blender with the garlic, mustard, egg yolk and vinegar.

Blend until finely chopped. With the motor still running, slowly drizzle in the sunflower oil through the feed tube until the mixture is smooth and thick. Season with salt and pepper.

Scatter the crushed peppercorns over the chicken slices and drizzle with the olive oil. Cook, in batches, on a preheated hot griddle for 1–2 minutes on each side or until cooked through and golden.

Serve the warm chicken slices with mixed green salad leaves, grated beetroot and the coriander aïoli. Garnish with the reserved coriander leaves.

For griddled chicken & tomato sandwiches:
Thinly slice 3 skinless chicken breast fillets, season with salt and plenty of pepper and drizzle with 1 tablespoon olive oil.

Cut 4 tomatoes in half, season and drizzle with a little oil. Cook the chicken and tomatoes, in batches, on a preheated hot griddle for 1–2 minutes on each side until cooked and golden.

Sandwich between slices of crusty granary bread with rocket leaves and ready-made roast garlic mayonnaise. Total cooking time 10 minutes.

chicken with coriander aioli

saucy lemon chicken with greens

How to make saucy lemon chicken with greens recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 teaspoons sesame oil
4 skinless, boneless chicken breasts
1 red chilli, deseeded and chopped
finely grated rind of 1 lemon
8 tablespoons lemon juice
2 pak choi, halved
1 tablespoon cornflour, mixed to a paste with 2 tablespoons water

Method:
Heat the sesame oil in a large, heavy-based frying pan, add the chicken breasts and fry for 5 minutes, turning once, or until browned. Add the chilli to the pan with the lemon rind and juice.

Cover and simmer for 15 minutes or until the chicken is cooked through. Meanwhile, steam or lightly cook the pak choi in a little lightly salted boiling water until just tender.

Remove the chicken from the pan and keep warm. Stir the cornflour paste into the pan juices and bring to the boil, stirring until thickened and adding a little water if the sauce is too thick. Serve the chicken with the pak choi and the lemon sauce poured over the top.

For lemon noodle chicken:
Stir-fry 200 g (7 oz) chicken mini-fillets in 2 teaspoons sesame oil for 5 minutes or until browned and cooked through.

Add 75 g (3 oz) lemon stir-fry sauce, 300 g (10 oz) ready-prepared mixed stir-fry vegetables and 150 g (5 oz) ready-cooked noodles. Cook, stirring, for 5 minutes, then serve. Total cooking time 10 minutes.

saucy lemon chicken with greens

chicken and apricot stew

How to make chicken and apricot stew recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon peeled and grated fresh root ginger
1 large onion, chopped
600 g (1 lb 5 oz) chicken breast fillets, cubed
100 g (3½ oz) red split lentils
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
12 ready-to-eat dried apricots
juice of 1 lemon
750 ml (1¼ pints) hot chicken stock
1 tablespoon chopped mint
1 tablespoon chopped fresh coriander
seeds of 1 pomegranate
2 tablespoons toasted flaked almonds
couscous, to serve

Method:
Heat the oil in a large saucepan, add the garlic, ginger and onion and cook for 1–2 minutes. Add the chicken and cook for a further 5 minutes, stirring occasionally.

Add the lentils, spices, apricots and lemon juice and stir well. Pour in the stock and bring to the boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.

Stir in the herbs and pomegranate seeds, then sprinkle with the almonds. Serve in bowls with couscous.

For chicken & apricot wraps:
Spread 4 tortilla wraps with 2 tablespoons mayonnaise. Top each with the leaves of ½ Little Gem lettuce, ½ cored, deseeded and sliced red pepper, 2 chopped ready-to-eat dried apricots, a few coriander leaves, 100 g (3½ oz) diced ready-cooked chicken breasts and 2 teaspoons mango chutney. Roll up the wraps and serve. Total cooking time 10 minutes.

chicken and apricot stew

honey mustard chicken with slaw

How to make honey mustard chicken with slaw recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
3 tablespoons clear honey
2 tablespoons wholegrain mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark soy sauce
625 g (1¼ lb) chicken mini-fillets
mixed leaf salad, to serve
Coleslaw
½ red cabbage, shredded
½ small red onion, thinly sliced
1 large carrot, coarsely grated
4–6 tablespoons ready-made Caesar dressing

Method:
Put the honey, mustard, Worcestershire sauce and soy sauce in a large bowl and mix to combine. Tip in the chicken fillets and toss until the chicken is well coated in the glaze.

Scrape the chicken into a foil-lined roasting tin, spread out over the base and then place in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes, turning once, until cooked through.

Meanwhile, make the coleslaw. Combine the cabbage, red onion and carrot in a large bowl, then mix with 4–6 tablespoons of the Caesar dressing, depending on the consistency desired.

Serve the glazed fillets on top of a mixed leaf salad together with the coleslaw.

For honey & mustard chicken slaw salad:
Make a honey and mustard dressing by combining 1 tablespoon honey, 1 tablespoon wholegrain mustard, 1½ tablespoons Worcestershire sauce, 2 teaspoons dark soy sauce and 2–3 tablespoons freshly squeezed orange juice in a jug or bowl.

In a large bowl, toss together 400 g (13 oz) ready-cooked chicken mini-fillets, ½ shredded red cabbage, ½ thinly sliced small red onion and 1 coarsely grated large carrot.

Arrange the chicken and cabbage salad on serving plates, scatter with 150 g (5 oz) ready-made croutons and drizzle over the dressing. Serve immediately. Total cooking time 10 minutes.

honey mustard chicken with slaw

chicken and aubergine bake

How to make chicken and aubergine bake recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1 aubergine, thinly sliced
olive oil spray
6 skinless chicken thigh fillets, chopped
350 g (11½ oz) ready-made tomato and basil pasta sauce
150 g (5 oz) mozzarella cheese, chopped
50 g (2 oz) fresh white breadcrumbs
2 tablespoons grated Parmesan cheese
salt and pepper

Method:
Place the aubergine slices on a foil-lined grill pan and lightly spray with oil. Cook under a preheated grill for about 5 minutes, turning once, or until tender.

Meanwhile, lightly spray a nonstick frying pan with oil, add the chicken and cook over a high heat for 5 minutes or until cooked through. Stir in the pasta sauce and bring to the boil.

Place half the aubergine slices in the base of an ovenproof dish, pour the chicken and tomato mixture over the top and cover with the remaining aubergine.

Mix together the mozzarella, breadcrumbs, Parmesan and seasoning and sprinkle over the top. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the topping is golden and crisp.

For chicken, aubergine & tomato soup:
Stir-fry 4 chopped skinless chicken thigh fillets in 1 tablespoon olive oil with 1 chopped aubergine for 5 minutes or until cooked through.

Stir in 600 ml (1 pint) ready-made tomato soup and heat through until hot. Serve with a swirl of low-fat yogurt. Total cooking time 10 minutes.

chicken and aubergine bake

chicken with orange and olives

How to make chicken with orange and olives recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
750 ml (1¼ pints) chicken stock
a few thyme sprigs
12 black olives, pitted
2 oranges, segmented
225 g (7½ oz) bulgar wheat
3 tablespoons toasted flaked almonds
2 tablespoons chopped parsley
salt and pepper

Method:
Heat the oil in a large frying pan, add the chicken and cook for 3–4 minutes on each side until browned. Pour in 450 ml (¾ pint) of the stock, then stir in the thyme, olives and orange segments.

Cover and simmer for 15–16 minutes until cooked through. Meanwhile, place the bulgar wheat in a saucepan with the remaining stock, season to taste and simmer for 8–10 minutes until most of the water is absorbed. Remove the pan from the heat and

stir in the almonds, then cover and leave to stand. Remove the chicken from the frying pan and keep warm. Simmer the sauce for 4–5 minutes until reduced by half. Stir in the chopped parsley.

Serve the chicken with the bulgar wheat, drizzled with the thyme, olive and orange sauce.

For chicken, orange & olive sandwiches:
Toast 8 slices of wholemeal bread under a preheated hot grill for 2–3 minutes on each side. Spread 4 of the slices with 2 teaspoons ready-made pesto each, then top each with a small handful of bistro salad leaves, a few orange segments, 2–3 slices of ready-cooked chicken, 1 sliced tomato and 2–3 sliced pitted olives. Top with the remaining toast and serve. Total cooking time 10 minutes.

chicken with orange and olives

sweet chilli chicken stir-fry

How to make sweet chilli chicken stir-fry recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
1 tablespoon groundnut oil
500 g (1 lb) skinless chicken breast fillets, cut into bite-sized pieces
1 large onion, cut into large pieces
2 garlic cloves, sliced
1 tablespoon peeled and finely chopped fresh root ginger
100 g (3½ oz) pineapple, peeled and ‘eyes’ removed, sliced and cut into wedges
250 g (8 oz) sweet chilli stir-fry sauce
150 g (5 oz) water chestnuts, halved
1 tablespoon soy sauce
1 tablespoon lime juice
125 g (4 oz) frozen peas
2 tablespoons roughly chopped unsalted cashew nuts
steamed rice, to serve

Method:
Heat the oil in a wok or large frying pan over a medium heat. Tip in the chicken pieces and cook for 3–4 minutes, stirring frequently, until golden brown all over. Remove from the heat with a slotted spoon and set aside.

Add the onion to the wok and stir-fry for 2–3 minutes until golden and beginning to soften, then add the garlic and ginger and stir-fry for 1–2 minutes. Stir in the pineapple and sweet chilli sauce, then bring to the boil.

Return the chicken to the pan with the water chestnuts, soy sauce and lime juice and stir to combine. Reduce the heat and simmer gently for 4–6 minutes until the chicken is cooked through, then add the peas and stir for 1–2 minutes until hot. Scatter over the cashew nuts and serve immediately with steamed rice.

For quick sweet chilli chicken stir-fry:
Heat 2 teaspoons groundnut oil in a large frying pan. Add 1 teaspoon each of finely chopped garlic and fresh root ginger. Stir-fry for 30 seconds.

Add 400 g (13 oz) ready-prepared stir-fry vegetables and fry for 3–4 minutes, then add 400 g (13 oz) readycooked chicken slices, 100 g (3½ oz) pineapple, cut into bite-sized wedges, 250 g (8 oz) sweet chilli stir-fry sauce, 1 tablespoon soy sauce and 1 tablespoon lime juice.

Stir until hot, then spoon into deep bowls over 500 g (1 lb) hot ready-cooked rice. Total cooking time 10 minutes.

sweet chilli chicken stir-fry

mild and creamy chicken curry

How to make mild and creamy chicken curry recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1½ tablespoons groundnut oil
1 large onion, sliced
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g (5 oz) korma paste
500 g (1 lb) skinless chicken breast fillets, cubed
250 g (8 oz) sweet potatoes, peeled and cubed
200 ml (7 fl oz) coconut milk
100 ml (3½ fl oz) water
2 tablespoons ground almonds
250 g (8 oz) basmati rice, rinsed
salt and pepper
fresh coriander, to garnish
naan bread, to serve

Heat the oil in a saucepan or deep frying pan over a medium heat, add the onion and cook for 5–6 minutes, stirring frequently, until softened.

Add the garlic, spices and korma paste and stir-fry for 1–2 minutes, then stir in the chicken and sweet potatoes. Cook for 3–4 minutes to seal the chicken, then add the coconut milk, water and ground almonds and season with salt and pepper.

Bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until the chicken is cooked through and the potato is tender. Meanwhile, put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender, or according to the packet instructions.

Serve the curry on a bed of rice, garnished with the coriander and with naan bread on the side, if liked.

For grilled korma chicken with rice:
Cut 3–4 deep slashes in 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, then cover each breast with 1 tablespoon korma paste.

Place the chicken on a foil-lined baking sheet and cook under a preheated hot grill for 12–15 minutes, turning once, until cooked.

Serve with 500 g (1 lb) ready-cooked basmati rice, topped with a couple of dollops natural yogurt and with lemon wedges on the side. Total cooking time 20 minutes.

mild and creamy chicken curry

chicken pilau with cauliflower

How to make chicken pilau with cauliflower recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1 tablespoon sunflower oil
1 onion, chopped
6 skinless chicken thigh fillets, chopped
2 tablespoons korma curry paste
250 ml (8 fl oz) basmati rice (measured in a measuring jug)
1 litre (1¾ pints) chicken stock
1 small cauliflower, cut into florets
125 g (4 oz) green beans, trimmed and halved widthways
2 carrots, coarsely grated
25 g (1 oz) toasted flaked almonds
salt and pepper
low-fat natural yogurt, to serve

Method:
Heat the oil in a large pan, add the onion and chicken and cook, stirring, for 5 minutes. Stir in the curry paste, rice, stock, cauliflower and green beans.

Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the stock has been absorbed, the rice and vegetables are tender and the chicken is cooked through.

Stir in the grated carrot, heat through for 1 minute, and season with salt and pepper. Sprinkle with flaked almonds and serve with natural yogurt.

For curried chicken with vegetable rice:
Heat 2 tablespoons korma paste in a pan, add 200 g (7 oz) chopped ready-cooked chicken, 200 g (7 oz) frozen mixed vegetables and about 4 tablespoons boiling water.

Cover and cook for 5 minutes, then stir in 500 g (1 lb) ready-cooked pilau rice and heat through, stirring, for 3 minutes, until hot. Total cooking time 10 minutes.

chicken pilau with cauliflower

chicken and vegetable stir-fry

How to make chicken and vegetable stir-fry recipe

Serves 4, Total cooking time 15 minutes

Ingredients:
2 tablespoons coconut oil
3cm (1¼ inch) piece of fresh root ginger, peeled and finely diced
2 garlic cloves, crushed
1 onion, chopped
450 g (14½ oz) skinless chicken breast fillets, cut into strips
125 g (4 oz) mushrooms, quartered
300 g (10 oz) broccoli florets
125 g (4 oz) curly kale, chopped
1–2 tablespoons soy sauce
2 tablespoons sesame seeds

Method:
Heat the oil in a wok or large frying pan until hot, add the ginger, garlic and onion and stir-fry for 30 seconds. Add the chicken and stir-fry for a further 2–3 minutes.

Add the vegetables, then sprinkle over the soy sauce. Stir-fry for 1–2 minutes, then cover and steam for a further 4–5 minutes until the vegetables are tender and the chicken is cooked through. Serve sprinkled with the sesame seeds.

For chicken & oriental vegetable stir-fry:
Heat 2 tablespoons coconut oil in a wok until hot, add 6 chopped spring onions, 2 crushed garlic cloves and 1 tablespoon peeled and grated fresh root ginger and stir-fry for 2 minutes. Add 450 g (14½ oz) sliced chicken breast fillets, and stir-fry for 2–3 minutes.

Add 75 g (3 oz) baby sweetcorn and 1 cored, deseeded and sliced red pepper and stir-fry for a further 3–4 minutes. Stir in 100 g (3½ oz) chopped shiitake mushrooms, 50 g (2 oz) bean sprouts and 2 chopped pak choi and stir-fry for 4–5 minutes.

Stir in 2 tablespoons oyster sauce and 1 teaspoon soy sauce and cook for a further 4–5 minutes. Serve sprinkled with 2 tablespoons toasted sesame seeds. Total cooking time 20 minutes.

chicken and vegetable stir-fry

moroccan fruity chicken stew

How to make moroccan fruity chicken stew recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
1 large red onion, cut in large chunks
1 onion, cut into large chunks
375 g (12 oz) skinless chicken breast fillets, diced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
125 g (4 oz) dried prunes
125 g (4 oz) ready-to-eat dried apricots
400 g (13 oz) can chickpeas
600 ml (1 pint) rich chicken stock
1 tablespoon cornflour, mixed to a paste with 2 tablespoons water
4 tablespoons chopped fresh coriander

Method:
Heat the oil in a large, heavy-based saucepan, add the onions and chicken and cook over a medium-high heat for 10 minutes, stirring occasionally, or until golden in places and soft.

Add the spices, stir and cook for a further 2 minutes to help the flavours infuse.

Stir in the prunes and apricots, chickpeas and stock and bring to the boil. Cover and cook for 15 minutes until all the ingredients are soft and cooked through.

Add the cornflour paste and stir well to thicken slightly, then stir in the fresh coriander. Serve with couscous, if liked.

For Moroccan chicken & bean soup:
Heat 1 tablespoon olive oil in a saucepan and add 1 thinly sliced red onion and 250 g (8 oz) thinly sliced chicken breast fillets and cook for 3–4 minutes.

Add 1 teaspoon ground cumin, 1 teaspoon ground coriander and ½ teaspoon ground cinnamon and cook for 30 seconds. Pour in 600 ml (1 pint) chicken stock and a drained 400 g (13 oz) can chickpeas.

Bring to the boil, then reduce the heat and add 50 g (2 oz) roughly chopped dried prunes. Cook for a further 4 minutes until piping hot and the chicken is cooked through. Process in a blender for a smooth soup, if liked. Total cooking time 10 minutes.

moroccan fruity chicken stew

chicken and prawn spring rolls

How to make chicken and prawn spring rolls recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
200 g (7 oz) ready-prepared mixed stir-fry vegetables
1 tablespoon sesame oil
1 red chilli, deseeded and chopped
1 cm (½ inch) piece of fresh root ginger, peeled and grated
200 g (7 oz) ready-cooked chicken, chopped
125 g (4 oz) small peeled prawns, thawed if frozen, chopped
2 tablespoons Chinese stir-fry sauce, any flavour
6 sheets filo pastry
2 tablespoons sunflower oil
salt and pepper
teriyaki sauce, for dipping

Method:
Chop the stir-fry vegetables to make the pieces slightly smaller, then place in a bowl. Add the sesame oil, chilli, ginger, chicken, prawns and sauce. Season with salt and pepper and mix well.

Work with 1 sheet of filo pastry at a time and keep the rest covered with clingfilm to prevent it from drying out. Cut each sheet in half widthways and put one-twelfth of the chicken mixture at one end of each strip.

Roll it up, tucking in the ends as you roll. Place on a baking sheet and brush with a little sunflower oil. Repeat with remaining pastry and filling to make 12 rolls.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve warm with teriyaki sauce for dipping.

For teriyaki chicken rolls:
Warm 12 pancakes (the sort used for crispy duck) in the microwave according to the packet instructions.

Fill with 250 g (8 oz) ready-cooked chicken, cut into strips, 6 spring onions, cut into fine strips, and ¼ cucumber, cut into sticks. Top with a little teriyaki sauce, roll up and serve. Total cooking time 10 minutes.

chicken and prawn spring rolls

chicken parcels with mozzarella

How to make chicken parcels with mozzarella recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 skinless, boneless chicken breasts, about 150 g (5 oz) each
4 teaspoons ready-made red chilli pesto or mild harissa
2 plum tomatoes, sliced
125 g (4 oz) mozzarella cheese, cut into 8 slices
1 small bunch of basil, leaves stripped
8 thin slices of chorizo
To serve
500 g (1 lb) ready-made healthy couscous or bulgar wheat salad
rocket leaves

Method:
Place the chicken breasts between 2 large sheets of clingfilm on a chopping board and beat with a rolling pin to flatten; they need to be about 4–5 mm (¼ inch) thick. Spread 1 teaspoon of the pesto or mild harissa evenly over each flattened chicken breast.

Cover half of each chicken breast with 2–3 slices of tomato and 2 slices of mozzarella, then fold the uncovered half of the chicken over the filling to create a sandwich. Scatter the basil leaves over the top of the chicken parcels, reserving a few to garnish.

Cover each parcel with 2 thin slices of the chorizo, then secure with a wooden cocktail stick by threading it through the chicken breast. Place the parcels on a large, nonstick baking sheet, then cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes or until cooked through.

Serve the chicken parcels with the couscous or bulgar wheat salad and rocket leaves, garnished with the reserved basil leaves.

For chicken & tomato salad with pesto dressing:
Slice 400 g (13 oz) ready-cooked chicken breast and arrange on serving plates with 150 g (5 oz) rocket leaves and 200 g (7 oz) halved cherry tomatoes.

Top with 2 tablespoons Parmesan cheese shavings. Whisk 2 tablespoons pesto into 3 tablespoons aged balsamic vinegar and drizzle over the salad. Serve with warmed, sliced flatbreads. Total cooking time 10 minutes.

chicken parcels with mozzarella

crispy stuffed chicken breasts

How to make crispy stuffed chicken breasts recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 skinless, boneless chicken breasts, about 150 g (5 oz) each
100 g (3½ oz) cream cheese
1 large garlic clove, finely chopped
2 tablespoons chopped parsley
½ tablespoon lemon juice
1 teaspoon finely grated lemon rind
75 g (3 oz) plain flour
1 large egg, beaten
75 g (3 oz) dried white breadcrumbs
salt and pepper
To serve
new potatoes
broccoli florets

Method:
Cut deep slits along the sides of the chicken breasts to create a pocket in each. Mix together the cream cheese garlic, parsley and lemon juice and rind. Season well with salt and pepper, then spoon the filling into the chicken.

Place the flour, egg and breadcrumbs in separate shallow dishes. Coat each chicken breast first in the flour, then the egg and then the breadcrumbs and place on a baking sheet.

Cook the chicken in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until cooked through. Serve the crisp baked chicken with steamed broccoli and boiled new potatoes.

For chicken fillets in garlic & herb breadcrumbs:
Mix together 75 g (3 oz) dried white breadcrumbs with 1 teaspoon each of garlic powder and dried herbes de Provence in a shallow dish.

Put 75 g (3 oz) plain flour in a separate dish and 1 beaten egg in another dish. Coat 500 g (1 lb) chicken mini-fillets in the flour, then the egg, then in breadcrumbs, and place on a baking sheet. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until cooked through, then serve with mashed potatoes and a mixed leaf salad. Total cooking time 20 minutes.

crispy stuffed chicken breasts

chicken koftas

How to make chicken koftas recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
500 g (1 lb) minced chicken
2 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons chopped fresh coriander
200 g (7 oz) Greek yogurt
1 tablespoon mint sauce
¼ cucumber, coarsely grated and squeezed to remove excess liquid
salt and pepper
To serve
4 pitta breads, warmed and halved
salad leaves
baby plum tomatoes, halved

Method:
Put the minced chicken, garlic, cumin, ground coriander and fresh coriander in a bowl. Season with salt and pepper and mix well.

Using wet hands, make 12 even-sized sausage shapes from the mixture and thread on to metal skewers, pressing firmly. Cook under a preheated hot grill for 10 minutes, turning occasionally, until cooked through and browned.

Meanwhile, mix together the yogurt, mint sauce and cucumber. Take the koftas off the skewers and serve in warmed pitta breads with salad leaves, tomatoes and the yogurt dressing.

For quick chicken moussaka:
Fry 500 g (1 lb) minced chicken in 1 tablespoon sunflower oil until browned. Add 1 crushed garlic clove, 1 teaspoon ground cumin, 2 teaspoons ground coriander and a 400 g (13 oz) can chopped tomatoes.

Simmer for 10 minutes. Meanwhile, thinly slice 1 aubergine, brush with a little oil and cook in a hot frying pan for 2 minutes on each side. Tip the mince mixture into a baking dish and arrange the aubergine slices on top.

Cover with 200 g (7 oz) Greek yogurt mixed with 1 egg. Cook under a preheated medium grill until golden and bubbling. Serve with a green salad. Total cooking time 30 minutes.

chicken koftas

chicken noodle broth

How to make chicken noodle broth recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 skinless chicken thighs, about 350 g (11½ oz) total weight
1.2 litres (2 pints) chicken or vegetable stock
2 tablespoons vegetable oil
1 red pepper, cored, deseeded and sliced
4 spring onions, cut into 1.5 cm (¾ inch) lengths
1 tablespoon peeled and chopped fresh root ginger
200 g (7 oz) button mushrooms, sliced
250 g (8 oz) dried medium egg noodles
1–2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander

Method:
Place the chicken thighs in a saucepan and pour over the stock. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes or until the chicken is cooked through.

Meanwhile, heat the oil in a large saucepan or wok, add the red pepper and spring onions and cook for 4–5 minutes. Add the ginger and mushrooms and cook gently for a further 4–5 minutes until softened and golden.

Use a slotted spoon to remove the chicken thighs from the stock and set aside to cool slightly. Add the noodles to the stock, turn off the heat, cover and set aside for 4–5 minutes until just tender. Add the cooked vegetables and season to taste with the soy sauce.

Once the chicken thighs are cool enough to handle, remove and discard the bones, then shred the meat and return to the soup. Ladle the soup and noodles into 4 large bowls. Scatter with the chopped coriander and serve immediately.

For chicken noodle salad:
Cook 250 g (8 oz) medium dried egg noodles according to the packet instructions. Cool under cold running water. Meanwhile, slice 1 red pepper, 4 spring onions and 200 g (7 oz) button mushrooms.

Combine 4 tablespoons vegetable oil, 2 teaspoons sesame oil, 2 tablespoons light soy sauce and 2 teaspoons minced ginger (from a jar). Toss the noodles with 400 g (13 oz) shredded ready-cooked chicken breasts, the vegetables and dressing, then serve immediately, scattered with 2 tablespoons chopped fresh coriander. Total cooking time 10 minutes.

chicken noodle broth

chicken, chilli and rosemary soup

How to make chicken, chilli and rosemary soup recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
2 x 400 g (13 oz) cans cream of chicken soup
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped, plus extra to garnish
2 tablespoons finely chopped rosemary
crusty bread rolls, to serve
To garnish
finely chopped chives
chilli oil

Method:
Pour the soup into a saucepan, stir in the garlic, chilli and rosemary and bring to the boil. Reduce the heat to medium and cook for a few minutes or until piping hot.

Remove from the heat. Ladle into bowls, sprinkle with the chives and the remaining chopped chilli, to garnish, and drizzle with chilli oil. Serve immediately with crusty bread rolls.

For creamy chicken, chilli & rosemary pasta:
Cook 350 g (11½ oz) penne in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’.

Meanwhile, heat 2 tablespoons olive oil in a large frying pan, add 2 chopped garlic cloves, 2 deseeded and finely chopped red chillies and 400 g (13 oz) chopped skinless chicken thigh fillets, and cook over a medium heat, stirring occasionally, for 8–10 minutes or until the chicken is sealed and cooked through.

Add 1 teaspoon dried rosemary and 200 ml (7 fl oz) crème fraîche. Drain the pasta, add to the frying pan and season. Toss to mix well, then serve immediately with a rocket salad. Total cooking time 20 minutes.

chicken, chilli and rosemary soup

curried chicken and grape salad

How to make curried chicken and grape salad recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
4 large ready-cooked chicken breasts, skin-on, cut into bite-sized pieces
large handful of Baby Gem lettuce leaves
200 g (7 oz) cherry tomatoes, halved
200 g (7 oz) seedless green grapes, halved
6 spring onions, thinly sliced
Curry mayonnaise
200 ml (7 fl oz) mayonnaise
2 teaspoons medium or hot curry powder
finely grated rind and juice of 1 lemon
20 g (¾ oz) fresh coriander, finely chopped

Make the curry mayonnaise. Put all the ingredients in a bowl and stir to mix well. Set aside. Put the chicken, lettuce leaves, tomatoes, grapes and spring onions in a large salad bowl and mix well.

Spoon over the mayonnaise, toss to mix well and serve with crusty bread, if liked. For grilled chicken with curry mayonnaise, make the curry mayonnaise as for

Curried chicken and grape salad:
Put 4 large boneless, skinless chicken breasts, about 150 g (5 oz) each, in a bowl. Mix 6 tablespoons olive oil, 1 teaspoon dried red chilli flakes, 2 teaspoons paprika, 2 crushed garlic cloves and the grated rind and juice of 1 lemon in a bowl, then season.

Pour the mixture over the chicken and toss. Cook under a preheated hot grill for 6–8 minutes on each side or until cooked through. Cover and leave to rest for 2–3 minutes. Serve with the curry mayonnaise and salad. Total cooking time 30 minutes.

curried chicken and grape salad

chicken and apricot couscous

How to make chicken and apricot couscous recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
200 g (7 oz) couscous
1 tablespoon hot curry powder
5 tablespoons extra virgin olive oil
700 ml (1 pint 3 fl oz) hot chicken stock
100 g (3½ oz) cashew nuts
finely grated rind and juice of 1 lemon
1 red chilli, deseeded and chopped
4 tablespoons chopped mint
4 tablespoons chopped fresh coriander
100 g (3½ oz) ready-to-eat dried apricots, finely chopped
100 g (3½ oz) dried cranberries
2 ready-cooked chicken breasts, skin removed and roughly shredded
juice of 1 orange
salt and pepper
chopped flat leaf parsley, to serve

Method:
Put the couscous, curry powder and oil in a large heatproof bowl. Stir in the stock, then cover with clingfilm and leave to stand for 8–10 minutes, or according to the packet instructions, until the stock is absorbed.

Meanwhile, heat a small nonstick frying pan until hot, add the cashew nuts and dry-fry, stirring frequently, for 3–4 minutes or until toasted. Remove from the pan and set aside.

Fork through the couscous to separate the grains, then stir in the cashews and all the remaining ingredients. Season, toss to mix well and serve scattered with chopped parsley.

For spicy chicken & fruit couscous salad:
Put 400 g (13 oz) shredded ready-cooked chicken breasts and 2 x 250 g (8 oz) tubs ready-cooked roasted vegetable couscous in a large bowl.

Mix together 4 tablespoons olive oil, 1 deseeded and finely diced red chilli, 50 g (2 oz) chopped readyto- eat dried apricots, 50 g (2 oz) dried cranberries, 1 teaspoon hot curry powder and the juice of 2 limes in a bowl and season. Pour over the salad, toss and serve. Total cooking time 10 minutes.

chicken and apricot couscous

green chicken skewers

How to make green chicken skewers recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
800 g (1¾ lb) skinless chicken thigh fillets, cut into bite-sized pieces
30 g (1 oz) fresh coriander, chopped
30 g (1 oz) mint, chopped
1 teaspoon coarse black pepper
juice of 2 lemons
1 teaspoon light muscovado sugar
2 teaspoons peeled and finely grated fresh root ginger
2 garlic cloves, crushed
200 ml (7 fl oz) natural yogurt
lemon wedges, to serve
Dip
125 ml (4 fl oz) rice or wine vinegar
2 tablespoons caster sugar
1 red chilli, finely diced
½ red onion, finely diced
6 tablespoons finely diced cucumber

Method:
Put the chicken in a shallow non-reactive bowl. Put the herbs, pepper, lemon juice, sugar, ginger, garlic and yogurt in a food processor or blender and blend until smooth. Pour the mixture over the chicken and toss to coat evenly, then cover and leave to marinate for 10–15 minutes.

Meanwhile, make the dip. Heat the vinegar and sugar in a small saucepan until the sugar has dissolved, then increase the heat and boil for 3 minutes until slightly syrupy. Remove from the heat and stir in the red chilli and red onion. Leave to cool. When cool, stir in the cucumber and set aside.

Thread the chicken on to 12 metal skewers, then cook under a preheated medium-hot grill for 4–5 minutes on each side or until cooked through.

Transfer the skewers on to 4 serving plates and drizzle over a little of the dip. Serve with the remaining dip and lemon wedges to squeeze over.

For warm green chicken and rice salad:
Heat a large nonstick wok, add a 600 g (1 lb 5 oz) tub ready-cooked pilau rice and stir-fry over a high heat for 3–4 minutes until piping hot.

Remove from the heat. Stir in 400 g (13 oz) diced ready-cooked chicken breasts, 1 deseeded and finely chopped red chilli and a large handful each of chopped mint and coriander. Transfer to a large bowl, squeeze over the juice of 1 lime, season and toss to mix well. Total cooking time 10 minutes.

green chicken skewers