Category Archives: Chicken

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.

Ingredients

1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper

 Method

Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.

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Peanut And Lime Chicken Wings

In my house the boys go through real fads with what they will eat on their toast!

One of them went through a spell where lime marmalade was his spread of choice but it has gone out of favour so I wanted to use the leftovers up, coupled with peanut butter, garlic and soy sauce it makes a very tasty marinade!

Serves 6.

Ingredients

1.8kgs chicken wings, tips removed and jointed

120g peanut butter

80g lime marmalade 

50mls gluten free soy sauce

4 garlic cloves, crushed

Method

Combine all of the ingredients and leave to marinade for 2-8 hours.

Preheat the oven to 180 degrees Centigrade, line a baking sheet with baking parchment.

Tip the wings and marinade onto the sheet, turn them skin side up.

Bake for 45 minutes, marinating with the pan juices regularly.

Warm Cheese Dip

The magical combination of cheese and chilli in a dip.

This is one of those fab dips that you can make ahead of time and just pop it into the oven to warm up again. It freezes well and if you want to make it a bit more substantial add some cooked chopped meat, this one has some cooked chicken stirred through. Pulled pork, chorizo and slow cooked beef work well too.

Ingredients

50g butter

1 large onion, finely diced

4 garlic cloves, crushed

2 tablespoons smoked paprika

1 teaspoon chipotle chilli powder

1 tablespoon dried oregano

3 tablespoons gluten free plain flour

375mls milk

1x400g tin crushed tomatoes

200-300g cheddar cheese

Salt and pepper

Method

In a large pan, melt the butter, add the onion, cook until soft. Add the garlic and cook for 1 minute.

Add the flour, smoked paprika, chipotle chilli and oregano to the pan and stir over medium heat for 1 minute.

Add the milk and tinned tomatoes and stir constantly until thickened.

Turn off the heat, add most of the grated cheese and stir until the cheese has melted.

Serve now or pour into oven proof dish, top with the remaining cheese and bake in a 200 degree oven until the cheese has melted and is golden.

Double Oregano Chicken 

The oregano is growing like a weed in the garden just now so I am trying to come up with ways to use it up.

Serves 6-8.

Ingredients

8 large chicken thighs, bone in, skin on

15g fresh oregano leaves

6 garlic cloves

12 sun dried tomato halves

5g fresh parsley leaves

2 tablespoons dried oregano

45mls olive oil

Salt and pepper

Method

Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.

Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.

Preheat the oven to 200 degrees Centigrade.

Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.

After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.

Allow to rest for 10 minutes before serving.

Chicken With Saffron And Thyme

The colour of this chicken is amazing, and the taste is just as good!

The quantity of saffron may seem a little odd, the saffron I buy, comes in a tiny box and weighs 0.5g so I use half a box, a really good pinch would be an equivalent. By chopping the saffron you get more colour but it is as light as a feather so be careful not to lose any.

Also, don’t wear your favourite white top, it’s guaranteed to get stained as will your hands so metal spoons and tongs are the go here!

Serves 6.

Ingredients

30mls boiling water

0.25g saffron, chopped 

800g chicken breast, sliced 

2 garlic cloves, roughly chopped

1 tablespoon fresh chopped thyme leaves

Salt and pepper

A little oil for the pan

Method

Pour the water into a non staining bowl, add the saffron and swirl around.

Once the colour has been released by the saffron add the chicken, garlic, thyme, salt and pepper to the bowl, stir with a metal spoon and then pop into the fridge for 1-2 hours.

Heat a large frying pan, I use a 32cm pan, over a medium to high heat and add a little oil. 

Using tongs, lift individual strips of chicken out of the bowl and lay them in the pan, don’t overcrowd them.

Cook for 4-5 minutes and then turn them, cook until cooked all the way through. Set aside somewhere warm and repeat with the remaining chicken.

Chicken Nibbles

This is my gluten and egg free version of every child’s favourite, popcorn chicken.

Serves 4-6 depending on appetites!

Ingredients

WET INGREDIENTS

1kg chicken breast, diced 1cm

50mls buttermilk

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt

DRY INGREDIENTS

230g chickpea flour

2 teaspoons gluten free baking powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

Method

Get out two large bowls, measure the ingredients out at the same time, it saves you measuring out the spices again later.

So, all the wet ingredients in one bowl and all the dry ingredients in the other.

Combine the wet ingredients well and pop them into the fridge for 2-4 hours.

Heat your deep fat fryer to 170 degrees.

Take handfuls of the chicken and tumble the chicken pieces through the dry spice and chickpea mix.

Fry in batches for 4-5 minutes until cooked through and golden.

Drain on kitchen towel roll and repeat with the remaining chicken.

The Stickiest Sticky Chicken

A special request from my youngest here.

I’ve posted about sticky wings before but this is for a whole chook so you get leftovers if you are lucky! What to do with the leftovers….use the meat in stir fried rice of as a filling in Vietnamese rice paper rolls.

To be honest, one chook isn’t enough in our house and I love the leftovers so I usually double the recipe!

Serves 6.

Ingredients

1.6-1.8kg whole chicken cut into ten pieces, skin on and bones in

6 garlic cloves, peeled and crushed

1 thumb of ginger, peeled and grated

40mls honey

80mls gluten free soy sauce

Method

Combine the garlic, ginger, honey and soy in a large bowl. Add the chicken and mix well to coat.

Leave to marinade for 2-4 hours.

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Lay the chicken pieces on the prepared tray, skin side up, brush over some of the marinade.

Slide the chicken into the oven and bake for 50-60 minutes, baste with the marinade every 10-15 minutes and towards the end baste with the pan juices.

Remove the chicken from the oven and allow to rest for 10 minutes before serving.