22 - Chicken Skewers

Ingredients

• 8 large chicken thighs boneless and skinless
• 3 cloves garlic, crushed
• 1 heaped tbsp baharat
• Bunch of coriander, chopped
• 200g (6½oz) plain yoghurt, to serve
• Lemon wedges, to serve

Method

1. Cut each thigh into 3 strips and place in a bowl. Sprinkle with the garlic and the baharat. Mix well and leave to marinate in the fridge or at least 1 hour (up to 6).
2. Using 2 metal skewers about 5cm (2in) apart, thread half the meat onto the skewers. Repeat with an extra 2 skewer and the remaining meat. Make sure the meat is packed quite tightly.
3. Heat the oven to 220°C (gas mark 7). Roast until golden and cooked (about 20-25 minutes). Rest for 5 minutes and sprinkle with coriander and serve with yoghurt and lemon wedges and the cooking juice.

21 - Chicken Pot-Stickers

Ingredients

500g (17½oz) cooked chicken
1 clove garlic, crushed
1tbsp fresh ginger, grated
3 spring onions, finely sliced
1tbsp light soy sauce
2tbsp fresh basil leaves, chopped
2tbsp fresh coriander leaves, chopped
About 30 round wonton wrappers
Vegetable oil
250-500ml (8-16fl oz) chicken stock 
FOR THE DIPPING SAUCE
2tbsp light soy sauce
½tsp fresh ginger, grated
Coriander leaves, roughly chopped

Method

1. Put the chicken, garlic, ginger, spring onions, soy sauce and herbs in a food processor and pulse until roughly chopped.
2. Place 1tsp of the mixture in the centre of each wonton wrapper. Wet the edges and fold over and seal by pressing around the edges. Ensure they have a flat bottom.
3. Cover the bottom of a frying pan with vegetable oil and fry gently for 1 minute or until the bottoms are golden (you many have to do this in batches). Add enough chicken stock to the frying pan to cover the surface, bring to a rapid boil. Simmer, uncovered, for 5 minutes, or until the wonton wrappers are cooked through and most of the stock has evaporated. Remove carefully.
4. Serve with a dipping sauce made by combining soy sauce, ginger and coriander.

20 - Chicken Pie

Ingredients

• 850g (1lb 12oz) cooked chicken, diced
• 1tbsp olive oil
• 2 leeks, sliced
• 50g (1¾oz) butter
• 2tbsp plain flour
• 250ml (8fl oz) stock
• 125ml (4fl oz) single cream
• 1tbsp fresh chives or parsley, chopped
• 380g (12oz) pack ready-rolled puff pastry
• 1 egg, beaten

Method

1. Place the diced chicken in a large bowl. Heat the oil in a pan and fry the leeks, stirring, for 4-5 minutes, or until tender. Add to the bowl with the chicken.
2. Add the butter to the frying pan and melt over a medium heat. Stir in the flour and cook, stirring well, for 1 minute. Whisk in the stock and cream. Bring to the boil and continue to whisk until the mixture is thickened and smooth. Season well.
3. Add enough of the sauce to the leek and chicken mixture to moisten it. Stir in the chives or parsley. Add extra seasoning to taste. Allow to cool.
4. Heat the oven to 200°C (gas mark 6). Spoon the mixture into a large pie dish. Cut the pastry to fit the lid (pushing down around the edges to seal well) and top the pie with the lid. Brush with beaten egg and bake for 30-40 minutes, or until golden and risen.

19 - Chicken in Lettuce Cups

Ingredients

• 1tbsp vegetable oil
• 1 brown onion, finely chopped
• 1 clove garlic, crushed
• 2tsp fresh ginger, grated
• 1 long red chilli, seeds removed and sliced
• 600g (1¼lb) minced chicken
• 1½tbsp soy sauce
• 3tbsp oyster sauce
• 5 spring onions, thinly sliced
• 250g (8oz) bean sprouts
• 2tbsp freshly chopped coriander
• 2 iceberg lettuces, leaves separated

Method

1. Heat the oil in a large frying pan over a medium heat. Cook the onion, garlic, ginger and chilli, stirring occasionally, for 3-4 minutes or until the onion is soft.
2. Add the chicken and cook for 5-6 minutes or until coloured and cooked through, breaking up the meat with a fork. Stir in the soy sauce, oyster sauce and spring onions. Cook for a further 3-4 minutes, until the liquid has reduced a little. Season to taste with salt and pepper.
3. Transfer the mixture to a bowl and stir in the bean sprouts and coriander. Allow to cool slightly before serving.
4. Place two or three lettuce leaves on each serving plate and spoon the mixture into the centre of the leaves. Serve immediately.

18 - Chicken & Lemon Risotto

Ingredients

Risotto recipes have a reputation for being difficult, but this one with chicken and lemon couldn't be easier. Simply throw the ingredients in a pan, simmer and stir. A garnish of parmesan and rocket finishes it off nicely. See? Simple.
 

• 900ml (30fl oz) chicken stock
• 2 skinless chicken breasts
• 2tbsp vegetable oil
• 1 onion, finely chopped
• 220g (7oz) risotto rice
• Rind of 1 lemon, grated
• 75g (2½oz) parmesan, freshly grated
• 50g (1¾oz) rocket, shredded
• Extra virgin olive oil, to drizzle

Method

1. Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 mins. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.
2. Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 mins. Stir in the rice and lemon rind, then add the stock and bring back to the boil.
3. Reduce the heat, cover the risotto and simmer for 15 mins, stirring occasionally. Add the chicken pieces and cook for a further 5-10 mins, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.
4. When it's cooked, remove the risotto from the heat and stir in the parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.