Tag Archives: chicken joints

Paprika Chicken

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This chicken sits quite happily in the fridge for 24 hours to deepen the marinade flavour and darken the outside of the meat. I cook in a preheated oven or it is excellent cooked on the BBQ.

I like to buy a whole chicken and then cut it into 8-10 pieces, that way, everyone gets a bit that they like and everyone gets some crispy skin which is part of the pleasure of this chicken.

Serves 6.

Ingredients

1 x 2kg chicken, jointed into 8-10 pieces

60mls olive oil

2 tablespoon smoked paprika

1 tablespoon sweet paprika

2 tablespoons dried oregano

2 teaspoons dried thyme

1/2 teaspoon cayenne powder

1 tablespoon salt

Freshly ground pepper

Method

Combine all of the ingredients in a bowl, cover and leave to marinade for at least 12 hours if you can.

Preheat the oven to 200 degrees.

Line a baking sheet with baking parchment and spread the chicken out.

Bake for 40-50 mins until fully cooked.

Allow to sit for 20 mins if you have time.

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Pan Fried Chicken with Lemon and Garlic

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I love this recipe!

It’s simple but the flavours are amazing, the left over fat can go on to make gorgeous roast potatoes and the bones and pan juices make a fantastic stock base for soup or risotto.

I buy a whole chicken and joint it myself, investing in a really good cleaver and poultry shears has helped, with the added bonus of threatening the boys with a cleaver and laughing hysterically keeps them on their toes!

When I joint the chook I do keep the raw bones, bagged and labelled, they go in the freezer classed as raw bones for the next time I’m making a raw bone stock.

If you don’t fancy chopping up a bird just buy pieces with bones in and skin on.

This serves 4-6 depending on appetites and side dishes.

Ingredients

1×1.8-2kg chicken, jointed into 10 pieces

1 teaspoon salt

1 teaspoon freshly ground pepper

50mls olive oil

50g butter

250mls white wine

1 lemon, cut into 10 wedges, pips  removed

6 cloves of garlic, skin removed, whole

5-10g chopped parsley

Method

Rub the salt and pepper all over the chicken.

In a large frying pan with a tight fitting lid, melt the olive oil and butter.

Once hot, add the chicken pieces skin side down.

Fry for 10mins until turning golden brown, turn them over and fry for 15mins.

Turn  them again and cook for a further 10mins.

Finally turn one last time and cook for 10mins.

Now, remove the chicken and set aside.

Drain all of the fat into a heatproof bowl, keep for roast tatties.

Pour the wine into the pan and scrape all of the burnt on gooey bits, to form a sauce, over a high heat.

Return the chicken to the pan and add the lemon and garlic, cover wih the lid and cook over medium heat for 10mins.

Remove the lid and sprinkle with the parsley.