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Sweet chilli chicken wings

Sweet Chilli Chicken Wings
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Sweet Chilli Chicken Wings
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Ingredients
Servings:
Instructions
  1. Trim the chicken of excess fat. Cut each wing into three sections, discarding the tips (you can freeze them and use for making stock)
  2. Mix together the remaining ingredients in a large bowl. Add chicken pieces and stir until coated. Cover and refrigerate overnight (or several hours).
  3. Preheat the oven to 180C . Drain the chicken pieces and reserve the marinade. Place the chicken in baking dish. Bake for 1 hour until cooked through and golden. Brush the pieces with reserved marinade several times during cooking.
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Thai green chicken curry

Thai green chicken curry
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Thai green chicken curry
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Ingredients
Servings:
Instructions
  1. Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
  2. Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
  3. Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
  4. Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.
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Smoked paprika chicken with kale

Smoked paprika chicken with kale
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Smoked paprika chicken with kale
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Ingredients
Servings:
Instructions
  1. 1. Season the chicken marylands with sea salt and freshly cracked pepper. Place them into a large bowl and set aside.
  2. In another bowl, add the lemon juice, olive oil, coriander seeds, smoked paprika, balsamic vinegar and garlic, then mix until well combined.
  3. Pour the marinade over the chicken and rub into the skins. Cover with plastic wrap and place the refrigerator for 1 hour to marinate.
  4. Preheat the oven to 200C . Arrange the fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly cracked pepper. Place the marinated chicken on top, and pour the marinade liquid and chicken stock over the chicken.
  5. Roast the chicken in the preheated oven for 35–40 minutes, occasionally basting the chicken with the pan juices until the chicken is cooked through and golden.
  6. 8 minutes before the chicken is ready, gently toss the kale through, mixing with the juices from the pan to ensure it is well covered and will not dry out and burn. Add a little more sea salt and pepper if needed.
  7. Remove from the oven when cooked.
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Paella

Paella
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Paella
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Ingredients
Servings:
Instructions
  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  2. Put a lug of oil into a large heavy-based frying pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  4. Stir through the tomato purée then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally from the outside in and from the inside out, and adding a splash of water if needed.
  6. Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
  7. Sprinkle with parsley. Serve.
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Chicken and apples cooked in cider

Chicken and apples
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Chicken and apples
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Ingredients
Servings:
Instructions
  1. Season the chicken well with salt and pepper, preferably a few hours before cooking.
  2. Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
  3. Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
  4. Stir through the cream, adjust the seasoning and serve with potatoes on the side.
Recipe Notes

recipe is taken from Adam Liaw

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Chicken Nuggets and Sweet Potato Chips

Chicken Nuggets and Sweet Potato Chips
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Chicken Nuggets and Sweet Potato Chips
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Ingredients
Chicken Nuggets
Sweet Potato Chips
Servings:
Instructions
  1. For the Sweet Potato Chips, line 2 baking trays with baking paper.
  2. Using a flat edge peeler, peel sweet potato into wide ribbons and spread out onto prepared trays. Place into the oven to bake until crisp, about 18-20 minutes. Remove from oven and set aside to cool. Repeat with remaining sweet potato.
  3. Increase oven temperature to 200C.
  4. For the Chicken Schnitzel, place butter into a medium sized glass bowl and sit over a saucepan of simmering water to melt.
  5. Meanwhile, combine the dry ingredients in a large sized bowl and set aside.
  6. Place chicken thighs between two sheets of baking paper on a chopping board and tenderise with a meat mallet. Cut chicken into bite-sized pieces.
  7. Add chicken pieces to the bowl of butter over steaming water and stir to coat the chicken. Remove from heat, drain excess butter then add chicken to the bowl of crumb and toss to coat completely. Transfer to a baking tray lined with baking paper and bake until golden, about 18-20 minutes, turning halfway.
  8. To serve, pile Chicken Schnitzels onto one side of a large serving platter. Pile Sweet Potato Chips next to the pile of Chicken Schnitzel.
  9. Serve with fresh cos lettuce leaves, lemon wedges and mayonnaise on the side.
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Chicken fillets in Parmesan

Chicken fillets in Parmesan
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Chicken fillets in Parmesan
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Ingredients
Servings:
Instructions
  1. Season meat with salt and pepper. Place the flour on a piece of foil.
  2. Beat eggs in a shallow bowl and set aside.
  3. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
  4. Sprinkle flour over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
  5. Place chicken in a baking dish. Bake in the preheated oven for about half an hour. Take the dish out of the oven, pour tomato sauce over chicken and return to the oven for another ten minutes.
  6. Serve with mashed potatoes.
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