Teriyaki Chicken

Ingredients 4 chicken breast fillets, cut into chunks 2 cloves garlic, minced 3 bell peppers, chopped 1 onion, chopped 160mls soy sauce 3 tbsp rice vinegar 3 tbsp honey 1 tbsp ginger 200mls white wine 60mls water 3 tbsp cornflower Method Mix the soy sauce, rice vinegar, honey and ginger in a bowl Heat some oil in a pot and sauté the onion Add the garlic and cook for 30 seconds Add the peppers and cook until slightly softened Add the chicken and cook until brown Pour over the sauce and mix up Season with black pepper Simmer for 45 mins Mix the cornflour and water adding to the pot near the end to thicken

Chicken Noodle Soup

Ingredients 200g Smoked bacon lardons 200g baby potatoes, quartered 2 large carrots, diced 3 sticks celery, chopped 1 large leek, chopped 1 tbsp butter 4 chicken breast fillets, cut into chunks 2 tsp dried parsley 2 ltr vegetable stock 300g egg noodles 200g pearl barley Salt and pepper to taste Method Melt the butter in a pot Cook the bacon until it is browned Add the chicken and cook until browned Add the vegetables, barley, parsley, and stock Season with salt and pepper Cover and simmer for an hour and a quarter Add the noodles and cook for another 15 mins

Chicken Madras

Ingredients Curry Paste 3 tsp garlic 2 tsp ginger 2 tsp black pepper ½ tsp cinnamon 2 tsp garam masala 2 tsp turmeric 2 tsp coriander 2 tsp mustard seeds 2 tsp cumin 60 mls malt vinegar 1 tbsp oil Everything Else 4 chicken breast fillets 2 red peppers 1 onion 2 Tbsp tomato paste 2 tsp chili powder 1 can crushed tomatoes Method Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.

Sweet and Sour Chicken

Ingredients 4 chicken fillets, cut into chunks 1 can pineapple chunks, with juice 3 bell peppers, chopped For the Sauce: 1 tbsp soy sauce 2 tbsp honey 2 tbsp apple cider vinegar 1 tbsp tomato puree 1 tsp garlic powder 1 tsp ground ginger Method In a bowl, whisk together all sauce ingredients Heat some oil in a pan and brown the chicken Add the peppers and pineapple Add the sauce and mix together Simmer for 45 mins to an hour

Chicken and Cider Stew

Ingredients 4 chicken breast fillets A good knob of butter 1 tbsp minced garlic 200g shallots, halved 350g baby potatoes, quartered 500ml cider 125ml double cream 1 tbsp dijon mustard A bouquet garni (a few sprigs of rosemary, parsley and a bay leaf tied together) 1 tsp thyme 1 golden delicious apple, cored and diced Method Melt the butter in a large pot Add the garlic and cook for 30 seconds Add the chicken and cook until brown Add the shallots, apple, and potatoes followed by the thyme Add the cider, cream, and mustard and top off with water if you need more liquid Add the bouquet garni with salt and pepper to taste Simmer for about an hour Serve with crusty bread

Chicken Tagine

Ingredients for the Marinade 1 tsp turmeric 2 tsp coriander 2 tsp cumin 2 tsp cinnamon 1 tsp chilli powder Pinch black pepper 1 tsp ginger 1 tsp garlic powder 2 lemons juiced 1 tbsp oil Ingredients for the Tagine 4 chicken fillets 2 cloves garlic minced 1 tbsp chopped ginger 1 tsp ras el hanout 2 carrots 1 onion 1 tin chopped tomatoes 1 tin chickpeas 12 dried apricots 200 ml white wine Method Make a marinade with the spices, lemon juice and oil Add the chicken Put it in the fridge and leave it overnight Heat some oil in a pot and cook the onion until soft and translucent Add the garlic, ginger and ras el hanout, cook for 30 seconds to a minute Add the marinated chicken and let it brown Add the carrots and apricots Add the tomatoes and wine.

Chicken Tikka Masala

Ingredients For the marinade 125g plain yogurt 2 tbsp lemon juice 3 tsp chopped garlic 3 tsp chopped ginger 2 tsp salt 2 tsp cumin 2 tsp garam masala 2 tsp paprika 2 tsp coriander 1 tsp tumeric For the curry 4 chicken breast fillets 1 onion 1 tbsp tomato paste 125 ml double cream Method In a bowl mix the marinade ingredients Chop the chicken into bite size pieces and mix with the marinade Cover with cling film and leave in the fridge overnight Chop the onion and cook in a pan with some oil until soft Add the chicken and let it cook Add the tomato paste and cream Simmer for 30 mins Serve with rice and naan bread

Butter Chicken

Ingredients For the marinade 250ml plain yoghurt Juice of 1 lemon 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp cumin 2 tsp ginger 2 cloves garlic, crushed For the Curry 4 chicken breast fillets 1 onion 2 tbsp ghee 250ml passata 250ml heavy cream 1 tsp salt Method Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight Heat the ghee over high heat in a large pan Cook the onion until soft Take the chicken out of the marinade and place it in the pan and cook Add the passata, cream, and salt.

Chicken Jalfrezi

Ingredients 2 tbsp vegetable oil 1 onion 2 cloves garlic 4 chicken breast fillets 1 green pepper 1 chilli pepper 3 tsp ground turmeric 1 tsp chilli powder 1 ½ tsp salt 1 can chopped tomatoes 2 tbsp ghee 3 tsp ground cumin 3 tsp ground coriander 2 tbsp grated fresh ginger root Method Heat the oil in a deep pan over a medium to high heat Add the onions, pepper, chilli and garlic and cook for about 2 mins Add the chicken Add the tumeric, chilli powder and salt Fry gently scraping the bottom of the pan frequently and turning the chicken Add the tomatoes and simmer over medium heat for 20 mins Note, if you feel you need more liquid as I did half fill the tomato can with water and add to the pot Uncover and simmer for another 10 mins Add the ghee, cumin, ground coriander, ginger, and simmer for another 5 to 7 minutes

Chicken and White Bean Stew

Ingredients 4 chicken breast fillets, cut into chunks 1 pack smoked bacon lardons 1 onion, chopped 2 garlic cloves, chopped 3 carrots, chopped 5 to 10 baby potatoes, cut into chunks 2 tsp vegetable seasoning, mixed with 2 tsp soy sauce and 1ltr water 1 glass of white wine 2 cans white beans (haricot or cannellini would work) Method Heat some oil in a pot Brown the chicken, remove and set aside Cook the bacon Add the onion and cook the onion until softened Add the garlic and cook for a minute Add the carrots and potatoes Add the seasoning/soy sauce/water mix Add the wine Season to taste, bring to the boil and simmer for 40 mins Stir in the beans and cook for 5 more mins