A whole chicken in a simple one-pot meal that’s both comforting and delicious. From this recipe by the inimitable Nigella Lawson. Preheat you oven to 180ºC (350ºF). In a dutch oven heat some olive oil until hot and brown the chicken, breast side down, for a few minutes. Turn the chicken over and remove from…… Continue reading chicken with orzo and lemon
Category: poultry
super fast roast lemon chicken
Out of time? Try this amazing pressure cooker roast chicken. Super moist with a ready-made sauce to boot! Another great recipe from recipetineats. Make a rub from 1 teaspoon of dried thyme, ½ a teaspoon of dried parsley, ½ a teaspoon of dried oregano, ¾ of a teaspoon of salt, ½ a teaspoon of freshly ground black…… Continue reading super fast roast lemon chicken
chicken in coconut broth
Pot roasted whole with herbs, spices and coconut milk, the chicken is deliciously fragrant and moist and the broth is wonderful. Another stellar recipe from recipetineats! Preheat your oven to 200º C (390ºF). In a small bowl combine 1 minced long red chilli, 1 teaspoon of freshly grated ginger, 2 finely minced cloves of garlic, 1 tablespoon…… Continue reading chicken in coconut broth
chicken shawarma
Deborah made this delicious marinated chicken which we cooked over hot coals and served with flat bread and salads. What a feast! The chicken marinade and accompanying sauces come from another fabulous Yotam Ottolenghi recipe. Use 8 boneless chicken thighs with the skin on – pat them dry with paper towels. Make the marinade in…… Continue reading chicken shawarma
duck with orange sauce
Duck a l’orange is thought to have originated in Tuscany where it was served to the Medicis. It migrated to France, perhaps when Catherine de’ Medici married into the French court, and eventually became a classic there. It was a favourite in the UK and the US in the 1960s and, although less fashionable today,…… Continue reading duck with orange sauce
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
oven braised turkey legs
Slow braising in the oven with vegetables and white wine makes turkey legs tender, moist and and delicious. A great alternative when you don’t want to cook a whole turkey. Preheat your oven to 160ºC (320ºF). Season a turkey leg or two drumsticks with salt and pepper. Heat oil in a large heavy pot over…… Continue reading oven braised turkey legs
duck with lentils
Adapted from this New York Times Mark Bittman video, here’s a simple way to cook a delicious French style meal in the oven. Braised in a mix of vegetables and stock, the duck is tender and still crisp-skinned and the puy lentils add a wonderful earthy flavour. Trim 2 duck legs of excess fat, score…… Continue reading duck with lentils
spicy korean chicken stew
Dakdoritang is a traditional Korean chicken stew. It’s hearty and warming and with the addition of Korean chilli paste (gochujang) and Korean chilli flakes (gochugaru) as well as green chillies in the garnish, the stew certainly packs a punch. In a heavy cooking pot that just fits your chicken in one layer combine 6 bone-in…… Continue reading spicy korean chicken stew
hot and sour duck
This recipe, from FIRE ISLANDS: Recipes from Indonesia by Eleanor Ford, is a deeply flavoursome and complex dish. Hot with chillies and sour with tamarind, the rich and smooth sauce still allows the duck to shine. To make the bumbu, or spice mix, roughly chop 6 large red chillies, 6 red shallots, 2 cloves of…… Continue reading hot and sour duck
michelle picker cooks 